NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

0.5 cup Carrots

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cube the sweet potato into 1-inch pieces and slice the carrots into half-inch rounds.

• 3

  Place the chicken breast, sweet potato cubes, carrots, and broccoli florets onto the prepared baking sheet.

• 4

  Drizzle the extra virgin olive oil over the chicken and vegetables.

• 5

  Evenly sprinkle the dried rosemary, dried thyme, garlic powder, sea salt, and black pepper over all ingredients.

• 6

  Toss the vegetables with your hands or tongs to ensure they are well-coated, and flip the chicken to season both sides.

• 7

  Spread everything out in a single layer to ensure even roasting and browning.

• 8

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

• 9

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

• 10

  Serve the sliced chicken alongside the roasted vegetable medley while hot.