NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup carrots

0.5 cup red bell pepper

1 clove 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

  Peel the sweet potato and carrots, then dice them into 1/2-inch cubes to ensure even cooking.

• 3

  Chop the broccoli into bite-sized florets and slice the red bell pepper into 1-inch pieces.

• 4

  Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

• 5

  Place the chicken breast and all the prepared vegetables onto the sheet pan.

• 6

  Drizzle with olive oil and sprinkle with the minced garlic, fresh herbs, sea salt, and black pepper.

• 7

  Toss everything thoroughly with your hands or tongs to coat each piece in oil and seasoning.

• 8

  Spread the ingredients into a single layer, making sure the chicken breast is not covered by vegetables.

• 9

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

• 10

  Remove from the oven and let the chicken rest for 5 minutes before slicing into strips and serving with the roasted vegetables.