NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 medium sweet potato

1 cup broccoli florets

2 clove 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut it into 1-inch cubes, then toss them directly on the baking sheet with 0.5 tablespoons of olive oil and a pinch of salt.

• 3

  Spread the sweet potatoes into a single layer and roast for 10 minutes to give them a head start.

• 4

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

• 5

  Rub the chicken breast with the remaining 0.5 tablespoons of olive oil, minced garlic, chopped rosemary, sea salt, and black pepper.

• 6

  Remove the baking sheet from the oven, slide the potatoes to one side, and place the chicken breast and broccoli florets on the other side.

• 7

  Return the sheet to the oven and roast for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is slightly charred.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute for a moist result.