NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

0.5 medium Sweet potato

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces and mince the garlic cloves.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and cubed sweet potatoes on the prepared baking sheet.

• 5

  Drizzle the herb and garlic oil mixture over the chicken and potatoes, tossing the potatoes to ensure they are evenly coated.

• 6

  Roast in the oven for 15 minutes.

• 7

  Remove the tray briefly to add the broccoli florets, lightly tossing them in any remaining oil on the pan.

• 8

  Return the tray to the oven and roast for an additional 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately.