NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 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 oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes.

• 3

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

• 4

  In a bowl, toss the sweet potato cubes with 0.5 tbsp of the olive oil and half of the minced garlic, sea salt, and black pepper.

• 5

  Place the chicken breast on the baking sheet and rub with the remaining 0.5 tbsp of olive oil, garlic, sea salt, black pepper, rosemary, and thyme.

• 6

  Spread the sweet potatoes in a single layer around the chicken on the baking sheet.

• 7

  Roast for 22-25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

• 8

  While the chicken is roasting, steam the broccoli florets for 4-5 minutes until they are bright green and tender.

• 9

  Slice the roasted chicken and serve it alongside the caramelized sweet potatoes and steamed broccoli.