NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

0.5 tbsp olive oil

1 tsp garlic

0.5 tsp dried rosemary

0.5 tsp dried 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 baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into 1-inch cubes; slice the carrots into half-inch rounds.

• 3

  In a large bowl, toss the sweet potato cubes and carrots with half of the olive oil, sea salt, and black pepper.

• 4

  Spread the vegetables on one side of the baking sheet and roast for 10 minutes.

• 5

  While vegetables roast, rub the chicken breast with the remaining olive oil, minced garlic, dried rosemary, and dried thyme.

• 6

  Remove the baking sheet from the oven, add the broccoli florets and the seasoned chicken breast to the empty side.

• 7

  Return the sheet to the oven and roast for an additional 18-22 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.