NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.75 medium Sweet potato

1 cup Broccoli florets

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

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 and dice the sweet potato into uniform 1/2-inch cubes to ensure even roasting.

• 3

  Finely mince the garlic cloves and roughly chop the fresh rosemary and thyme leaves.

• 4

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

• 5

  Drizzle with extra virgin olive oil and add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

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

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces aren't crowded.

• 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 tender.

• 9

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

• 10

  Plate the chicken alongside the roasted vegetables and serve immediately.