NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

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

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup carrots

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1/2-inch pieces and slice the carrots into rounds.

• 3

  In a bowl, toss the sweet potatoes and carrots with half of the olive oil and a pinch of the salt and pepper.

• 4

  Spread the root vegetables onto the baking sheet and roast for 10 minutes.

• 5

  While the vegetables are roasting, mince the garlic and combine it in a small bowl with the remaining olive oil, rosemary, thyme, salt, and pepper.

• 6

  Rub the garlic-herb mixture evenly over the chicken breast.

• 7

  Remove the baking sheet from the oven, move the root vegetables to one side, and add the chicken breast and broccoli florets to the other side.

• 8

  Drizzle any remaining herb oil over the broccoli and return the pan to the oven.

• 9

  Roast for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

• 10

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy.