NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

0.5 cup red bell pepper

0.25 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper.

• 2

  Peel the sweet potato and dice into 1/2-inch cubes; slice the carrots into rounds and chop the bell pepper into bite-sized pieces.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary leaves.

• 4

  Place the chicken breast, diced sweet potatoes, broccoli, carrots, and peppers onto the prepared sheet pan.

• 5

  Drizzle the entire pan with extra virgin olive oil and sprinkle with the minced garlic, rosemary, sea salt, and black pepper.

• 6

  Toss everything thoroughly with your hands or tongs to ensure an even coating of oil and seasoning, then spread into a single layer.

• 7

  Roast 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 ensure it stays juicy, then serve alongside the roasted vegetables.