NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, slice the carrots into rounds, and chop the broccoli into bite-sized florets.

• 3

  Place the chicken breast on one side of the baking sheet and arrange the sweet potatoes, carrots, and broccoli on the other side.

• 4

  Drizzle the olive oil over the chicken and vegetables, ensuring everything is lightly and evenly coated.

• 5

  Sprinkle the dried rosemary, dried thyme, garlic powder, sea salt, and black pepper over both the chicken and the vegetables.

• 6

  Toss the vegetables with your hands or a spatula to distribute the seasonings, then ensure the chicken is coated on both sides.

• 7

  Roast in the oven for 20-25 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, then serve alongside the roasted vegetable medley.