NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 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

1 cup Broccoli florets

0.5 cup Carrots

100 g Sweet potato

0.5 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

  Peel and cube the sweet potato into 1/2-inch pieces and slice the carrots into rounds to ensure even cooking.

• 4

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

• 5

  Drizzle the garlic-herb oil mixture over the chicken and vegetables, using your hands or a spatula to toss until everything is thoroughly coated.

• 6

  Spread the ingredients out into a single layer, ensuring the chicken is in the center and the vegetables have enough space to roast rather than steam.

• 7

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

• 8

  Remove from the oven and immediately drizzle with fresh lemon juice to brighten the savory herb flavors before serving.