NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

1 cup broccoli florets

1 cup carrots

0.75 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper to prevent sticking.

• 2

  Cut the chicken breast into uniform 1-inch pieces and place them in a large mixing bowl.

• 3

  Peel and cube the sweet potato into 1/2-inch pieces, slice the carrots into thin rounds, and break the broccoli into small, bite-sized florets.

• 4

  Add all the prepared vegetables into the bowl with the chicken pieces.

• 5

  Mince the garlic cloves finely and add them to the bowl along with the extra virgin olive oil, dried rosemary, dried thyme, sea salt, and black pepper.

• 6

  Toss the ingredients thoroughly until every piece of chicken and vegetable is well-coated in the oil and aromatics.

• 7

  Spread the mixture across the prepared baking sheet in a single layer, ensuring there is space between pieces so they roast and develop a golden crust rather than steaming.

• 8

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 9

  Remove from the oven and allow the dish to rest for 2 minutes to lock in the juices before serving.