NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium sweet potato

1 cup zucchini

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

1 tsp fresh thyme

1 tsp fresh rosemary

2 cloves garlic

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, slice the zucchini into 1/2-inch thick rounds, and mince the garlic cloves.

• 3

  Place the chicken breast, diced sweet potato, and zucchini rounds onto the prepared baking sheet.

• 4

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with sea salt, the minced garlic, fresh thyme, and fresh rosemary.

• 5

  Toss the vegetables with your hands or tongs to ensure they are well-coated in the oil and herbs, then flip the chicken to season both sides.

• 6

  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 golden and tender.

• 7

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing to ensure every bite remains juicy and flavorful.