NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

1 medium carrot

1 medium zucchini

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

2 cloves garlic

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, slice the carrot into rounds, and chop the zucchini into half-moons.

• 3

  Mince the garlic cloves finely.

• 4

  Place the chicken breast in the center of the baking sheet and arrange the sweet potato, broccoli, carrot, and zucchini around it in a single layer.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with sea salt, black pepper, rosemary, thyme, and minced garlic.

• 6

  Toss the vegetables with your hands or tongs to ensure they are well-coated, and rub the seasoning into both sides of the chicken.

• 7

  Roast for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender and golden.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain to serve.