NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp olive oil

2 cloves garlic

1 tsp dried rosemary

1 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-inch cubes and slice the carrots into thin rounds.

• 3

  Mince the garlic cloves and whisk them in a small bowl with the olive oil, rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast, sweet potato cubes, carrots, and broccoli florets onto the prepared sheet pan.

• 5

  Drizzle the herb and garlic oil mixture over the chicken and vegetables, tossing the produce and brushing the chicken to ensure everything is evenly coated.

• 6

  Spread the ingredients into a single layer, ensuring the chicken has space around it to roast properly.

• 7

  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.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.