NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 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 and line a large baking sheet with parchment paper.

• 2

  Dice the sweet potato into 1-inch cubes and finely mince the garlic and fresh rosemary.

• 3

  In a small bowl, combine the minced garlic, rosemary, and half of the olive oil, salt, and pepper to create a herb rub.

• 4

  Place the chicken breast on one side of the baking sheet and coat it thoroughly with the herb rub.

• 5

  Toss the sweet potato cubes in the remaining olive oil, salt, and pepper, then spread them in a single layer on the other side of the sheet.

• 6

  Roast for 15 minutes, then add the broccoli florets to the pan, tossing them quickly in any remaining pan juices.

• 7

  Continue roasting for 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

• 8

  Allow the chicken to rest for 5 minutes before slicing to ensure it remains juicy and flavorful.