NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Dice the sweet potato into 1/2-inch cubes and chop the red bell pepper into bite-sized pieces to ensure even roasting.

• 3

  Cut the chicken breast into 1-inch chunks so they cook at the same rate as the vegetables.

• 4

  In a large mixing bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 5

  Add the chicken, sweet potato cubes, broccoli florets, and bell peppers to the bowl, tossing thoroughly to coat everything in the herb oil.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, making sure the ingredients are not overcrowded.

• 7

  Roast for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender and lightly browned.

• 8

  Remove from the oven and serve immediately while the vegetables are crisp-tender and the chicken is juicy.