NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried rosemary

PREPARATION

• 1

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

• 2

  Scrub the sweet potato thoroughly and cut it into 1/2-inch thick wedges or uniform cubes.

• 3

  Place the chicken breast, sweet potato wedges, and broccoli florets onto the prepared baking sheet in a single layer.

• 4

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with sea salt, black pepper, garlic powder, and dried rosemary.

• 5

  Toss the vegetables and turn the chicken to ensure everything is well-coated with the oil and spice mixture.

• 6

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender and golden.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute for a moist finish.