NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and slice the carrots into thin rounds.

• 3

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

• 4

  Place the chicken breast on one side of the prepared baking sheet and arrange the sweet potatoes and carrots on the other side.

• 5

  Brush half of the herb oil mixture over both sides of the chicken and toss the remaining half with the sweet potatoes and carrots until well coated.

• 6

  Roast in the center of the oven for 15 minutes.

• 7

  Remove the pan briefly to add the broccoli florets to the vegetable side, tossing them quickly in the existing pan juices.

• 8

  Return to the oven for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

• 9

  Let the chicken rest for 5 minutes before slicing to keep it moist and juicy.