NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

1 clove 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.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes. Cut the chicken breast into bite-sized pieces of similar size.

• 3

  In a large mixing bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

  Add the sweet potato cubes to the bowl and toss thoroughly to coat, then spread them in a single layer on the prepared baking sheet.

• 5

  Roast the sweet potatoes for 10 minutes.

• 6

  While the potatoes roast, toss the chicken pieces, broccoli florets, and sliced bell peppers in the remaining herb oil in the bowl.

• 7

  Remove the baking sheet from the oven, add the chicken and vegetable mixture, and toss everything together.

• 8

  Return the sheet to the oven and roast for an additional 15-20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.

• 9

  Serve immediately while hot and aromatic.