NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

0.5 cup Carrots

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and slice the carrots into thin rounds to ensure even cooking.

• 3

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

• 4

  Place the chicken breast, sweet potato cubes, and carrot rounds on the prepared baking sheet.

• 5

  Drizzle three-quarters of the herb oil over the chicken and vegetables, tossing well to ensure every piece is thoroughly coated.

• 6

  Roast in the center of the oven for 15 minutes, then remove the tray to add the broccoli florets and drizzle them with the remaining oil.

• 7

  Return the tray to the oven and roast for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are golden brown.

• 8

  Allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve immediately alongside the roasted vegetables.