NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 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 sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

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

• 4

  Mince the garlic cloves and combine them in a small bowl with the remaining olive oil, rosemary, thyme, salt, and pepper to create a herb rub.

• 5

  Pat the chicken breast dry with a paper towel and coat it thoroughly with the garlic-herb mixture.

• 6

  Spread the vegetables out on the prepared sheet pan, making room in the center for the chicken breast.

• 7

  Place the chicken on the pan and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 8

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