NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken breast

1 tbsp extra virgin 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

1 cup broccoli florets

0.5 medium sweet potato

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, then toss them on the baking sheet with 0.5 tbsp of olive oil and a pinch of salt.

• 3

  In a small bowl, mince the garlic and combine it with the remaining 0.5 tbsp olive oil, rosemary, thyme, salt, and pepper.

• 4

  Rub the garlic-herb mixture evenly over the chicken breast and place it on the baking sheet next to the sweet potatoes.

• 5

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

• 6

  While the chicken is roasting, steam the broccoli florets in a steamer basket over boiling water for 5-6 minutes until bright green.

• 7

  Slice the chicken and serve immediately alongside the roasted sweet potatoes and steamed broccoli.