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

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

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

  Wash and peel the sweet potato and carrots, then dice the sweet potato into 1/2-inch cubes and slice the carrots into rounds.

• 3

  Cut the chicken breast into uniform 1-inch pieces to ensure they cook at the same rate as the vegetables.

• 4

  Place the chicken, sweet potato cubes, carrots, and broccoli florets into a large mixing bowl.

• 5

  Add the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper to the bowl, tossing thoroughly until everything is evenly coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 7

  Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the sweet potatoes are fork-tender.