NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

2 clove Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

0.5 cup Sweet potato

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into small 1/2-inch cubes and chop the broccoli into bite-sized florets.

• 3

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

• 4

  Place the chicken breast, sweet potato cubes, and broccoli florets on the prepared baking sheet.

• 5

  Drizzle the garlic-herb oil mixture over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

• 7

  Remove from the oven and drizzle the fresh lemon juice over the chicken and broccoli to brighten the flavors.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.