NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup carrots

1 medium sweet potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 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 sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

  Finely mince the garlic cloves.

• 4

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

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and spices.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces are not overcrowded.

• 8

  Roast for 20-25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender and golden-brown.

• 9

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

• 10

  Plate the sliced chicken alongside the roasted root vegetables and broccoli for a complete, clean meal.