NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes, slice the carrots into thin coins, and finely mince the garlic clove.

• 3

  In a large mixing bowl, toss the sweet potatoes and carrots with half of the olive oil, half of the rosemary, thyme, salt, and pepper.

• 4

  Spread the seasoned vegetables on one side of the prepared baking sheet and roast for 10 minutes.

• 5

  While the vegetables begin to soften, rub the chicken breast with the remaining olive oil, garlic, and the rest of the herbs, salt, and pepper.

• 6

  Remove the baking sheet from the oven, move the roasted vegetables to one side, and add the chicken breast and broccoli florets to the empty space.

• 7

  Return the pan to the oven and roast for an additional 15-20 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are golden brown.

• 8

  Allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve immediately alongside the roasted vegetables.