NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel the sweet potato and carrots, then dice them into 1-inch cubes; cut the broccoli into bite-sized florets.

• 3

  Pat the chicken breast dry with a paper towel and slice it into even 1-inch strips to ensure quick and even cooking.

• 4

  In a large mixing bowl, combine the chicken, sweet potatoes, carrots, and broccoli.

• 5

  Mince the garlic and add it to the bowl along with the olive oil, rosemary, thyme, sea salt, and black pepper.

• 6

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

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded so the vegetables can caramelize.

• 8

  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.

• 9

  Remove from the oven and let the chicken rest for 2 minutes before serving to keep it juicy.