NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 medium sweet potato

1 cup broccoli florets

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.

• 2

  Wash and scrub the sweet potato, then cut it into even wedges.

• 3

  Place the sweet potato wedges on the pan, drizzle with half of the olive oil, and sprinkle with half of the salt and pepper.

• 4

  Roast the sweet potatoes for 10 minutes to give them a head start.

• 5

  While the potatoes roast, mince the garlic and combine it in a small bowl with the remaining olive oil, rosemary, and thyme.

• 6

  Pat the chicken breast dry and rub it thoroughly with the garlic-herb oil mixture.

• 7

  Remove the pan from the oven, move the potatoes to one side, and place the chicken breast and broccoli florets on the other side.

• 8

  Season the broccoli and chicken with the remaining salt and pepper.

• 9

  Return the pan to the oven and roast for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 10

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.