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

0.5 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup carrots

0.5 medium sweet potato

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, slice the carrots into rounds, and break the broccoli into bite-sized florets.

• 3

  Mince the garlic cloves finely.

• 4

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

• 5

  Place the chicken breast and all the prepared vegetables onto the baking sheet.

• 6

  Drizzle the herb oil mixture over the chicken and vegetables, using your hands or a spatula to toss everything until thoroughly and evenly coated.

• 7

  Spread the ingredients out in a single layer, ensuring the chicken is not covered by the vegetables to allow for even browning.

• 8

  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 sweet potatoes are fork-tender.

• 9

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