NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup red bell pepper

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and chop the bell pepper into 1-inch pieces.

• 3

  Cut the chicken breast into bite-sized 1-inch chunks to ensure even cooking with the vegetables.

• 4

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

• 5

  Add the chicken, sweet potatoes, and bell peppers to the bowl and toss thoroughly until everything is well-coated in the herb oil.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded so the vegetables roast rather than steam.

• 7

  Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the sweet potatoes are fork-tender and slightly browned.