NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh 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

  Peel the sweet potato and cut it into 1-inch cubes, then finely mince the garlic cloves.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, and thyme.

• 4

  Place the sweet potato cubes on one side of the baking sheet and toss with half of the herb-oil mixture and half of the salt and pepper.

• 5

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

• 6

  Remove the pan from the oven and place the chicken breast and broccoli florets on the empty side of the sheet.

• 7

  Brush the remaining herb-oil mixture over the chicken and broccoli, then season with the remaining salt and pepper.

• 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

  Let the chicken rest for 5 minutes before slicing to ensure the meat stays tender and juicy.