NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

2 whole garlic cloves

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 medium sweet potato

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 3

  Slice the sweet potato into even wedges and break the broccoli into bite-sized florets.

• 4

  Place the chicken breast, sweet potato wedges, and broccoli florets onto the prepared sheet pan.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with the minced garlic, chopped herbs, sea salt, and black pepper.

• 6

  Toss the vegetables with your hands or tongs to ensure an even coating of oil and seasoning, and flip the chicken to coat both sides.

• 7

  Spread everything out into a single layer, ensuring the chicken is not covered by vegetables so it browns properly.

• 8

  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 fork-tender.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in.