NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 medium Sweet potato

1 cup Broccoli florets

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

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 for easy cleanup.

• 2

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

• 3

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

• 4

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

• 5

  Place the chicken breast on one side of the baking sheet and the sweet potatoes on the other; brush half of the herb oil over the chicken and toss the potatoes with the remaining half.

• 6

  Roast in the oven for 15 minutes.

• 7

  Remove the tray and add the broccoli florets to the center, tossing them lightly in any remaining oil or juices on the pan.

• 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 ensure it stays juicy.