NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 medium Sweet potato

1 cup Broccoli florets

0.5 cup Carrots

0.25 cup Red onion

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Prepare the vegetables by dicing the sweet potato into 1/2-inch cubes, slicing the carrots into rounds, and cutting the broccoli into bite-sized florets.

• 3

  Thinly wedge the red onion and mince the garlic clove.

• 4

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

• 5

  Place the chicken breast on one side of the baking sheet and arrange the sweet potatoes, carrots, broccoli, and red onion on the remaining space.

• 6

  Drizzle the herb oil mixture over the chicken and the vegetables, using your hands or a spatula to toss the vegetables until they are evenly coated.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with golden edges.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy and flavorful.