NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1-inch cubes, and break the broccoli into bite-sized florets.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary leaves.

• 4

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

• 5

  Drizzle the extra virgin olive oil over the chicken and vegetables.

• 6

  Sprinkle the minced garlic, chopped rosemary, sea salt, and black pepper evenly over everything.

• 7

  Toss the vegetables and rub the chicken to ensure all pieces are well-coated in the oil and seasonings.

• 8

  Arrange the chicken in the center with the vegetables spread out in a single layer around it.

• 9

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 10

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