NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and slice the sweet potato into 1/2-inch thick wedges and finely mince the garlic cloves.

• 3

  In a large mixing bowl, toss the sweet potato wedges and broccoli florets with 0.5 tbsp olive oil, half the minced garlic, and a pinch of salt and pepper.

• 4

  Rub the chicken breast with the remaining 0.5 tbsp olive oil, remaining garlic, chopped rosemary, salt, and pepper until well coated.

• 5

  Arrange the chicken and vegetables on the prepared baking sheet in a single layer, ensuring they are not overcrowded.

• 6

  Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and golden.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat juicy and flavorful.