NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

1 medium carrot

0.5 medium red bell pepper

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Prepare the vegetables by peeling and dicing the sweet potato and carrot into 1-inch cubes, chopping the bell pepper, and cutting the broccoli into uniform florets.

• 3

  Place the chicken breast in the center of the baking sheet and surround it with the prepared vegetable medley.

• 4

  Drizzle the extra virgin olive oil over the chicken and the vegetables, ensuring everything is lightly coated.

• 5

  Evenly sprinkle the dried rosemary, dried thyme, garlic powder, sea salt, and black pepper over the entire tray.

• 6

  Use your hands or tongs to toss the vegetables and rub the seasoning into the chicken so every bite is infused with herbs.

• 7

  Roast for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are golden and tender.

• 8

  Allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.