NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1-inch cubes and slice the carrots into half-inch rounds, then toss them on the sheet with half the olive oil and a pinch of sea salt.

• 3

  Roast the root vegetables for 10 minutes to give them a head start before adding the more delicate ingredients.

• 4

  While the vegetables roast, rub the chicken breast with the remaining olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 5

  Move the root vegetables to the side of the sheet, then add the chicken breast and broccoli florets to the center.

• 6

  Roast for another 18-22 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 7

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