NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

1 cup Red bell pepper

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried rosemary

1 tsp Dried thyme

1 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, chop the broccoli into bite-sized florets, and slice the bell pepper into strips.

• 3

  Place the chicken breast in the center of the baking sheet and arrange the prepared vegetables in a single layer around it.

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with sea salt, black pepper, rosemary, thyme, and garlic powder.

• 5

  Toss the vegetables with your hands or tongs to ensure they are well-coated with the oil and spices.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays moist and tender.