NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup sweet potato

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with 0.5 tbsp of the olive oil and a pinch of the sea salt directly on the sheet pan.

• 3

  Roast the sweet potatoes for 10 minutes to ensure they become perfectly tender and caramelized.

• 4

  While the potatoes roast, whisk together the remaining 0.5 tbsp olive oil, minced garlic, rosemary, thyme, salt, and pepper in a small bowl.

• 5

  Thoroughly coat the boneless chicken thighs with the garlic-herb oil mixture on all sides.

• 6

  Move the sweet potatoes to one side of the pan and add the chicken thighs and broccoli florets to the other side.

• 7

  Roast for an additional 18-22 minutes until the chicken reaches an internal temperature of 165°F and the broccoli is crisp-edged.