NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 tbsp extra virgin olive oil

0.5 medium sweet potato

1 cup broccoli florets

1 medium red bell pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 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.

• 2

  Peel the sweet potato and cut it into half-inch cubes, then slice the red bell pepper into thick strips.

• 3

  Place the chicken breast, cubed sweet potatoes, broccoli florets, and bell pepper strips onto the prepared baking sheet.

• 4

  Drizzle the extra virgin olive oil over the chicken and vegetables, ensuring everything is lightly coated.

• 5

  Sprinkle the dried rosemary, thyme, garlic powder, sea salt, and black pepper evenly across the pan.

• 6

  Toss the ingredients with your hands or tongs to distribute the herbs and oil, then spread them out into a single layer.

• 7

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

• 8

  Allow the chicken to rest for 5 minutes before slicing it against the grain to serve with the roasted vegetables.