NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and slice the carrots into thin rounds.

• 3

  In a large bowl, toss the sweet potatoes and carrots with half of the olive oil, salt, and pepper.

• 4

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

• 5

  While vegetables roast, mince the garlic and rub it onto the chicken breast along with the remaining olive oil, rosemary, and thyme.

• 6

  Remove the baking sheet from the oven, move the vegetables to one side, and place the chicken and broccoli florets on the empty space.

• 7

  Return the pan to the oven and roast for an additional 15 to 20 minutes until the chicken reaches an internal temperature of 165°F.

• 8

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