NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato if desired, then dice into 1/2-inch cubes. Chop the red bell pepper into 1-inch pieces.

• 3

  Place the chicken breast, sweet potato cubes, broccoli florets, and bell peppers onto the baking sheet in a single layer.

• 4

  Drizzle the olive oil over the chicken and vegetables.

• 5

  In a small bowl, combine the rosemary, thyme, garlic powder, sea salt, and black pepper, then sprinkle the mixture evenly over everything.

• 6

  Toss the vegetables with tongs to coat them in the oil and spices, and flip the chicken to ensure both sides are seasoned.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender and golden.

• 8

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