NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

0.5 medium red bell pepper

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, and chop the broccoli and red bell pepper into bite-sized pieces.

• 3

  Mince the garlic and whisk it in a small bowl with the extra virgin olive oil, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and the chopped vegetables onto the prepared sheet pan in a single layer.

• 5

  Drizzle the herb-infused oil over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and evenly coated.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.