NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 medium sweet potato

1 cup broccoli florets

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

  Mince the garlic, rosemary, and thyme, then combine them in a small bowl with half of the olive oil, sea salt, and black pepper.

• 3

  Pat the chicken breast dry with a paper towel and rub the herb mixture evenly over all sides.

• 4

  Dice the sweet potato into 1/2-inch cubes and toss them with the remaining olive oil on the prepared baking sheet.

• 5

  Spread the sweet potatoes in a single layer and roast for 10 minutes.

• 6

  Move the potatoes to one side of the pan, then add the chicken breast and broccoli florets to the other side.

• 7

  Roast for an additional 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy.