NUTRITION

SERVINGS

INGREDIENTS

7.05 oz Boneless Skinless Chicken Thighs

1.1 cups cubed Sweet Potato

1.6 cups Broccoli florets

1 tsp Olive Oil

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

Salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into small, even 1-inch cubes.

• 3

  In a mixing bowl, toss the sweet potato cubes with half of the olive oil, a pinch of salt, and pepper, then spread them onto one side of the baking sheet.

• 4

  Pat the chicken thighs dry with a paper towel and rub them with the remaining olive oil, dried rosemary, dried thyme, salt, and pepper.

• 5

  Place the chicken thighs on the other side of the baking sheet and roast in the oven for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

• 6

  While the chicken is roasting, cut the broccoli into bite-sized florets and steam them in a steamer basket over boiling water for 5 to 7 minutes until bright green and tender-crisp.

• 7

  Remove the baking sheet from the oven and serve the herb-crusted chicken and roasted sweet potatoes alongside the fresh steamed broccoli.