NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

0.5 medium Red bell pepper

0.5 cup Sweet potato

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Mince the garlic cloves and chop the sweet potato into small 1/2-inch cubes to ensure they cook at the same rate as the chicken.

• 3

  Slice the red bell pepper into thin strips and break the broccoli into bite-sized florets.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, fresh rosemary, fresh thyme, sea salt, and black pepper.

• 5

  Add the chicken breast, sweet potato cubes, broccoli, and bell peppers to the bowl, tossing thoroughly until everything is evenly coated in the herb oil.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring the chicken and vegetables are not overcrowded to allow for proper browning.

• 7

  Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.

• 8

  Let the chicken rest for 5 minutes to retain its juices before slicing and serving alongside the roasted vegetable medley.