NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 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.

• 2

  Peel the sweet potato and carrots, then dice them into 1-inch cubes; cut the broccoli into bite-sized florets.

• 3

  In a large mixing bowl, toss the sweet potatoes and carrots with half of the olive oil, rosemary, thyme, salt, and pepper.

• 4

  Spread the seasoned sweet potatoes and carrots onto the baking sheet and roast for 10 minutes.

• 5

  While the vegetables roast, rub the chicken breast with the remaining olive oil, garlic powder, and a pinch of the herb blend.

• 6

  Move the roasting vegetables to one side of the pan, then add the chicken breast and broccoli florets to the other side.

• 7

  Toss the broccoli in the remaining oil and pan juices, then roast everything for an additional 18-22 minutes until the chicken is cooked through.

• 8

  Allow the chicken to rest for 5 minutes before slicing to ensure it stays juicy, then plate alongside the roasted vegetable medley.