NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp olive oil

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

0.5 cup red bell pepper

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes, slice the carrots into rounds, and chop the red bell pepper into bite-sized pieces.

• 3

  Place the chicken breast on one side of the prepared baking sheet and arrange the sweet potatoes, carrots, bell peppers, and broccoli florets on the other side.

• 4

  Drizzle the olive oil evenly over the chicken and all the vegetables, tossing the vegetables slightly to ensure a light coating.

• 5

  In a small bowl, mix the thyme, rosemary, garlic powder, sea salt, and black pepper, then sprinkle the herb blend over the chicken and vegetables.

• 6

  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 fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips and serving alongside the roasted vegetables.