NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato into 1-inch cubes and chop the broccoli into bite-sized florets.

• 3

  Place the chicken breast on one side of the pan and rub with half of the olive oil, garlic powder, onion powder, sea salt, and black pepper.

• 4

  In a small bowl, whisk the remaining olive oil with the minced garlic and finely chopped rosemary, then toss the sweet potato cubes in this mixture.

• 5

  Spread the sweet potatoes on the other side of the pan and roast for 15 minutes.

• 6

  Add the broccoli florets to the pan, tossing them lightly with any remaining roasting juices, and continue baking for another 10-12 minutes until the chicken reaches an internal temperature of 165°F.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy and tender.