NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

2 cloves garlic

1 medium sweet potato

1 cup broccoli florets

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato into one-inch cubes then toss them directly on the tray with half of the olive oil and a pinch of salt and pepper.

• 3

  Mince the garlic cloves and whisk them in a small bowl with the remaining olive oil, rosemary, and thyme to create a thick paste.

• 4

  Pat the chicken breast dry with a paper towel then coat it thoroughly with the garlic-herb mixture and place it on the baking sheet.

• 5

  Roast the chicken and potatoes for twenty to twenty-five minutes until the chicken reaches an internal temperature of one hundred sixty-five degrees Fahrenheit.

• 6

  While the oven does the work, steam the broccoli florets in a basket over boiling water for five minutes until they are tender-crisp and bright green.

• 7

  Slice the chicken into medallions and serve immediately with the roasted potatoes and steamed broccoli for a balanced, nutrient-dense meal.