NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel to ensure a good sear, then season both sides with sea salt, black pepper, and half of the dried rosemary and thyme.

• 3

  Peel and dice the sweet potato into 1/2-inch cubes and chop the broccoli into bite-sized florets.

• 4

  In a mixing bowl, toss the sweet potatoes, broccoli, and minced garlic with the olive oil and the remaining dried herbs until evenly coated.

• 5

  Spread the vegetables in a single layer on the prepared baking sheet, leaving space in the center for the chicken.

• 6

  Place the seasoned chicken breast in the center of the tray and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.