NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 medium sweet potato

1 cup broccoli florets

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1-inch cubes, and chop the broccoli into bite-sized florets.

• 3

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

• 4

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

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, tossing the vegetables and rubbing the chicken to ensure everything is evenly coated.

• 6

  Spread the ingredients into a single layer, ensuring the chicken has space around it for even roasting.

• 7

  Roast for 20-25 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 let the chicken rest for 5 minutes before slicing to keep it juicy.