NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 tsp garlic powder

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into 1-inch cubes, and slice the carrots into rounds.

• 3

  Toss the sweet potato cubes and carrots with half of the olive oil and a pinch of sea salt directly on the baking sheet.

• 4

  Roast the vegetables for 10 minutes to give them a head start.

• 5

  While the vegetables roast, pat the chicken breast dry and rub it with the remaining olive oil, garlic powder, thyme, rosemary, salt, and pepper.

• 6

  Remove the baking sheet from the oven, move the vegetables to the sides, and place the chicken breast and broccoli florets in the center.

• 7

  Return the pan to the oven and roast for another 18-22 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 before slicing to ensure it stays juicy.