NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves 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

1 medium carrot

0.5 cup red bell pepper

0.5 cup sweet potato

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into half-inch cubes, and slice the carrot into quarter-inch thick rounds.

• 3

  Place the sweet potato and carrot on the baking sheet, toss with half of the olive oil and a pinch of salt and pepper, then roast for 10 minutes.

• 4

  While the root vegetables pre-roast, mince the garlic and combine it in a bowl with the remaining olive oil, rosemary, thyme, salt, and pepper.

• 5

  Coat the chicken breast thoroughly with the garlic-herb oil mixture.

• 6

  Remove the baking sheet from the oven and add the chicken breast, broccoli florets, and chopped bell pepper to the pan.

• 7

  Return the pan to the oven and roast for 18 to 20 minutes until the chicken is cooked through and the vegetables are caramelized and tender.