NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp olive oil

2 clove garlic

0.5 tsp dried rosemary

0.5 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

  Peel the sweet potato and dice it into 1/2-inch cubes, and cut the broccoli into bite-sized florets.

• 3

  In a small mixing bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast, diced sweet potatoes, and broccoli florets onto the prepared baking sheet.

• 5

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

• 6

  Spread the ingredients out into a single layer, making sure the chicken has enough space to roast properly without steaming.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.