NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 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 baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and slice the carrots into rounds.

• 3

  In a large bowl, toss the sweet potato, carrots, and broccoli florets with half of the olive oil, half of the rosemary, half of the thyme, and a pinch of salt and pepper.

• 4

  Place the chicken breast on one side of the prepared baking sheet and rub with the remaining olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 5

  Spread the seasoned vegetables in a single layer on the other side of the baking sheet.

• 6

  Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 7

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve alongside the roasted vegetables.