NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 medium Sweet potato

1 cup Broccoli florets

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the sweet potato into half-inch cubes and chop the broccoli into bite-sized florets, ensuring they are uniform for even cooking.

• 3

  Mince the garlic cloves finely and strip the rosemary leaves from the stem to chop them into a fine herb dust.

• 4

  In a mixing bowl, toss the sweet potato cubes with half of the olive oil and a portion of the salt and pepper, then spread them onto one side of the baking sheet.

• 5

  Rub the chicken breast evenly with the remaining olive oil, minced garlic, chopped rosemary, and the rest of the salt and pepper.

• 6

  Place the chicken on the empty side of the baking sheet and roast in the center of the oven for 15 minutes.

• 7

  Briefly remove the sheet to add the broccoli florets to the center, tossing them quickly in the roasting juices, then bake for a final 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.