NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

2 clove garlic

1 tsp fresh rosemary

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.

• 2

  Peel the sweet potato and cut it into 1-inch cubes, then place them on one side of the baking sheet.

• 3

  Drizzle the sweet potatoes with half of the olive oil and a pinch of salt and pepper, tossing to coat evenly.

• 4

  In a small bowl, mince the garlic and finely chop the fresh rosemary.

• 5

  Rub the chicken breast with the remaining olive oil, minced garlic, rosemary, and the rest of the salt and pepper.

• 6

  Place the chicken on the other side of the baking sheet and roast for 15 minutes.

• 7

  Remove the pan briefly to add the broccoli florets, tossing them with the roasting juices from the pan.

• 8

  Return to the oven for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.