NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken thighs

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 cup Broccoli florets

0.5 cup Sweet potato

1 clove Garlic

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, then place them on the baking sheet and toss with half of the olive oil and a pinch of salt.

• 3

  Roast the sweet potatoes for 10 minutes to give them a head start.

• 4

  While the potatoes roast, mince the garlic and finely chop the fresh rosemary and thyme.

• 5

  In a mixing bowl, coat the chicken thighs with the remaining olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 6

  Remove the baking sheet from the oven, move the sweet potatoes to one side, and add the chicken thighs and broccoli florets to the empty space.

• 7

  Return the pan to the oven and roast for an additional 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the broccoli is tender.

• 8

  Let the chicken rest for 5 minutes before serving to ensure every bite remains juicy and flavorful.