NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

3 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1.5 cups broccoli florets

0.5 cup sweet potato

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 3

  Peel and dice the sweet potato into small half-inch cubes to ensure they cook at the same rate as the chicken.

• 4

  In a large mixing bowl, combine the chicken thighs, sweet potato cubes, and broccoli florets.

• 5

  Drizzle with olive oil and add the minced garlic, rosemary, thyme, sea salt, and black pepper, tossing thoroughly to coat every piece.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces are not overlapping.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

• 8

  Let the chicken rest for 5 minutes before serving to keep the meat juicy and flavorful.