NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

0.25 tbsp Ghee

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 medium Sweet potato

1.5 cups Broccoli florets

0.5 cup Carrots

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and cube the sweet potato into 1-inch pieces and slice the carrots into thin rounds.

• 3

  Toss the sweet potatoes and carrots with half of the olive oil and a pinch of salt on a large rimmed baking sheet, then roast for 10 minutes.

• 4

  While vegetables roast, combine the ghee, minced garlic, rosemary, thyme, salt, and pepper in a small bowl to create a thick herb paste.

• 5

  Pat the chicken breast dry and rub the herb paste evenly over all sides.

• 6

  Remove the baking sheet from the oven, move the potatoes and carrots to one side, and add the chicken breast and broccoli florets.

• 7

  Drizzle the broccoli with the remaining olive oil and return the sheet to the oven.

• 8

  Roast for 18-22 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

• 9

  Allow the chicken to rest for 5 minutes before slicing to ensure the meat stays juicy and flavorful.