NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Scrub the sweet potato thoroughly and cut it into 1-inch thick wedges or uniform cubes.

• 3

  Place the sweet potato wedges and broccoli florets in a mixing bowl, tossing them with half of the olive oil and a small pinch of sea salt.

• 4

  Pat the chicken breast dry with a paper towel, then rub it with the remaining olive oil, dried rosemary, garlic powder, sea salt, and black pepper.

• 5

  Arrange the seasoned chicken and sweet potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 6

  Roast in the center of the oven for 15 minutes, then use tongs to flip the sweet potatoes and add the broccoli to the tray.

• 7

  Continue roasting for another 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

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