NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup sweet potato

1 cup Hokkaido squash

0.5 tbsp olive oil

1 tsp fresh rosemary

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

  Dice the chicken breast, sweet potato, and Hokkaido squash into uniform 1-inch cubes to ensure even cooking.

• 3

  Finely mince the garlic clove and strip the rosemary leaves from the stem, chopping them finely.

• 4

  In a large mixing bowl, combine the chicken, sweet potato, and squash cubes.

• 5

  Drizzle with olive oil and sprinkle with the minced garlic, chopped rosemary, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are well-coated in the oil and herbs.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded.

• 8

  Roast for 25 to 30 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are fork-tender and golden brown.