NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

0.5 tsp onion powder

PREPARATION

• 1

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

• 2

  Scrub the sweet potato and cut it into 1-inch cubes, then toss them on the baking sheet with half of the olive oil and a pinch of sea salt.

• 3

  Spread the potatoes in a single layer and roast for 15 minutes.

• 4

  While the potatoes roast, pat the chicken breast dry with a paper towel and rub with the remaining olive oil.

• 5

  In a small bowl, combine the rosemary, thyme, garlic powder, onion powder, sea salt, and black pepper.

• 6

  Coat the chicken breast evenly on all sides with the herb mixture.

• 7

  Move the sweet potatoes to one side of the baking sheet and place the seasoned chicken breast on the other side.

• 8

  Roast for an additional 20-25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender and caramelized.

• 9

  While the chicken and potatoes finish, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green.

• 10

  Slice the chicken and serve immediately alongside the roasted sweet potatoes and steamed broccoli.