NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 tbsp extra virgin olive oil

3 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

0.25 cup sweet potato

1 cup broccoli florets

0.5 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Peel the sweet potato and cut it into half-inch cubes, then chop the broccoli into bite-sized florets.

• 4

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

• 5

  Add the chicken thighs, sweet potato cubes, and broccoli florets to the bowl, tossing thoroughly until everything is evenly coated in the herb oil.

• 6

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper browning.

• 7

  Roast for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 8

  Remove from the oven and drizzle the fresh lemon juice over the chicken and vegetables for a bright, clean finish before serving.