NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh 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

  Peel and dice the sweet potato into half-inch cubes and slice the carrots into thin rounds.

• 3

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

• 4

  In a large mixing bowl, toss the sweet potato cubes, carrots, and broccoli florets with half of the olive oil and a pinch of sea salt and pepper.

• 5

  Place the chicken breast on the prepared baking sheet and rub with the remaining olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 6

  Spread the prepared vegetables in a single layer around the chicken breast on the pan.

• 7

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

• 8

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