NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 medium sweet potato

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1-inch cubes, then finely mince the garlic cloves and the fresh rosemary and thyme.

• 3

  In a large mixing bowl, combine the chicken breast, sweet potato cubes, and broccoli florets.

• 4

  Drizzle the olive oil over the ingredients and add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and aromatics.

• 6

  Spread the chicken and sweet potatoes onto the prepared baking sheet in a single layer, leaving the broccoli in the bowl for now.

• 7

  Roast the chicken and potatoes for 15 minutes, then add the broccoli florets to the pan and toss slightly.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure maximum juiciness.