NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

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

PREPARATION

• 1

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

• 2

  Peel and cut the sweet potato into 1-inch cubes and chop the broccoli into bite-sized florets.

• 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 on one side of the baking sheet and arrange the sweet potato and broccoli on the other side.

• 5

  Brush half of the garlic-herb oil over the chicken breast and drizzle the remaining half over the vegetables, tossing them to coat.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through to 165°F and the sweet potatoes are golden and tender.

• 7

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