NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

2 cloves Garlic

1 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Wash the sweet potato and dice it into 1/2-inch cubes, and chop the broccoli into uniform bite-sized florets.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary leaves.

• 4

  In a large mixing bowl, toss the sweet potato cubes and broccoli florets with half of the olive oil, sea salt, and black pepper until evenly coated.

• 5

  Pat the chicken breast dry with a paper towel, then rub it with the remaining olive oil, minced garlic, chopped rosemary, and dried oregano.

• 6

  Spread the vegetables onto the prepared baking sheet in a single layer, leaving space in the center for the chicken.

• 7

  Place the chicken breast in the center and roast for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving with the roasted vegetables.