NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

1.5 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and carrots, then dice the potato into 1-half inch cubes and slice the carrots into rounds.

• 3

  In a large mixing bowl, toss the sweet potatoes and carrots with 0.5 tablespoon of olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the potatoes and carrots onto the prepared baking sheet and roast for 10 minutes.

• 5

  While the vegetables begin roasting, pat the chicken breast dry and rub with 0.5 tablespoon of olive oil, rosemary, thyme, and garlic powder.

• 6

  Remove the pan from the oven, move the potatoes and carrots to one side, and place the chicken breast in the center.

• 7

  Add the broccoli florets to the remaining open space on the pan, drizzling them with the final 0.5 tablespoon of olive oil and the remaining salt and pepper.

• 8

  Return the pan to the oven and roast for another 18-22 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

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