NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

0.5 cup sweet potato

1 cup broccoli florets

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 3

  In a small mixing bowl, combine 0.5 tablespoons of olive oil with the minced garlic, rosemary, thyme, sea salt, and black pepper to create a herb paste.

• 4

  Pat the chicken breast dry with a paper towel and rub the herb paste evenly over all sides of the meat.

• 5

  Peel and cube the sweet potato into 1/2-inch pieces, then place them on the baking sheet along with the broccoli florets.

• 6

  Drizzle the remaining 0.5 tablespoons of olive oil over the vegetables and toss to coat, spreading them out into a single layer.

• 7

  Nestle the herb-rubbed chicken breast onto the baking sheet among the vegetables.

• 8

  Roast in the center of the oven for 20-25 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 drizzle the fresh lemon juice over the chicken and roasted vegetables before serving.