NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup carrots

0.5 cup sweet potato

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 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 sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and season both sides evenly with half of the sea salt and black pepper.

• 3

  In a large mixing bowl, combine the cubed sweet potato, sliced carrots, and broccoli florets.

• 4

  Drizzle the vegetables with olive oil and add the minced garlic, rosemary, thyme, and the remaining salt and pepper, tossing well to coat.

• 5

  Spread the herb-coated vegetables in a single layer on the prepared sheet pan, leaving a space in the center for the chicken.

• 6

  Place the chicken breast on the pan and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy.