NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup carrots

PREPARATION

• 1

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

• 2

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

• 3

  In a bowl, toss the sweet potatoes and carrots with half of the olive oil, half of the salt, and half of the pepper.

• 4

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

• 5

  Rub the chicken breast with the remaining olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 6

  Place the chicken, sweet potatoes, and carrots on the baking sheet in a single layer and roast for 15 minutes.

• 7

  Add the broccoli florets to the baking sheet, tossing them quickly in the juices on the pan.

• 8

  Continue roasting for another 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.