NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Sweet potato

1 cup Broccoli florets

1 cup Cauliflower florets

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 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with paper towels and season both sides evenly with 0.125 tsp of sea salt and 0.125 tsp of black pepper.

• 3

  In a large mixing bowl, combine the cubed sweet potatoes, broccoli florets, and cauliflower florets.

• 4

  Drizzle the vegetables with olive oil and add the minced garlic, chopped rosemary, chopped thyme, and the remaining salt and pepper, tossing well to coat.

• 5

  Arrange the chicken breast on one side of the prepared baking sheet and spread the vegetable mixture in a single layer on the other side.

• 6

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

• 7

  Remove the pan from the oven, drizzle the chicken with fresh lemon juice, and allow it to rest for 5 minutes before slicing and serving.