NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

0.5 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the sweet potatoes and carrots on the baking sheet, drizzle with half of the olive oil, and season with half of the salt and pepper.

• 4

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

• 5

  While the vegetables roast, mince the garlic and finely chop the fresh rosemary.

• 6

  Rub the chicken breast with the remaining olive oil, minced garlic, rosemary, and the rest of the salt and pepper.

• 7

  Remove the baking sheet from the oven, move the potatoes and carrots to one side, and add the chicken breast and broccoli florets to the other side.

• 8

  Return the pan to the oven and roast for an additional 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

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