NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 cup carrots

2 tbsp extra virgin olive oil

3 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Dice the sweet potato into 1-inch cubes and slice the carrots into rounds to ensure they cook at the same rate as the chicken.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast, sweet potato cubes, carrots, and broccoli florets on the prepared sheet pan in a single layer.

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, tossing everything thoroughly with your hands to ensure an even coating.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 8

  Garnish the entire plate with freshly chopped parsley and serve immediately while hot.