NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 medium carrot

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel the sweet potato and dice into 1-inch cubes, then slice the carrot into 1/2-inch rounds.

• 3

  Place the chicken breast, diced sweet potato, carrot rounds, and broccoli florets on the prepared baking sheet in a single layer.

• 4

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

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, tossing thoroughly to ensure every piece is evenly coated.

• 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 golden and tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to retain its juices, then serve immediately.