NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

0.5 cup cubed sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

2 cloves minced garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken thighs, cubed sweet potatoes, and broccoli florets on the prepared sheet pan.

• 4

  Drizzle the herb oil mixture over the chicken and vegetables, tossing well to ensure everything is evenly coated.

• 5

  Spread the ingredients out in a single layer, ensuring the chicken thighs have space around them to roast properly.

• 6

  Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before serving to keep the juices locked in.