NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, chop the bell pepper into bite-sized pieces, and mince the garlic cloves.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the baking sheet and arrange the sweet potatoes, broccoli, and bell peppers on the other side.

• 5

  Drizzle the garlic-herb oil mixture over the chicken and the vegetables, tossing the vegetables to ensure they are evenly coated.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 8

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.