NUTRITION

SERVINGS

INGREDIENTS

5.75 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 medium sweet potato

1 cup broccoli florets

1 medium carrot

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut into 1-inch cubes, then slice the carrot into half-inch rounds.

• 3

  In a medium bowl, toss the sweet potato and carrot with half of the olive oil and a pinch of sea salt.

• 4

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 5

  Rub the chicken breast evenly with the remaining olive oil, minced garlic, chopped herbs, sea salt, and black pepper.

• 6

  Place the chicken breast in the center of the baking sheet and surround it with the prepared sweet potatoes and carrots.

• 7

  Roast for 15 minutes, then remove the pan and add the broccoli florets, tossing them quickly in the pan juices.

• 8

  Return the pan to the oven and roast for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.

• 9

  Allow the chicken to rest for 5 minutes before slicing to ensure the meat remains tender and juicy.