NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 small Sweet potato

1 cup Broccoli florets

0.5 cup Carrots

0.75 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried 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

  Peel and dice the sweet potato into 1-inch cubes, slice the carrots into rounds, and chop the broccoli into bite-sized florets.

• 3

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

• 4

  Mince the garlic cloves and sprinkle them over the chicken and vegetables along with the dried rosemary, sea salt, and black pepper.

• 5

  Drizzle the extra virgin olive oil over all components and toss the vegetables and chicken until everything is evenly coated in oil and spices.

• 6

  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 sweet potatoes are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips to serve alongside the roasted vegetable medley.