NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.5 cup sweet potato

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, and finely mince the garlic cloves and fresh rosemary.

• 3

  In a small bowl, whisk together 0.5 tablespoon of olive oil, the minced garlic, rosemary, dried oregano, and half of the salt and pepper.

• 4

  Place the chicken breast on one side of the baking sheet and rub the garlic-herb oil mixture thoroughly over both sides.

• 5

  In a separate bowl, toss the sweet potato cubes and broccoli florets with the remaining 0.25 tablespoon of olive oil and the rest of the salt and pepper.

• 6

  Spread the vegetables in a single layer on the other side of the baking sheet, ensuring they aren't overcrowded so they roast rather than steam.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in.