NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

1 clove Garlic

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 cut it into 1/2-inch cubes, then chop the broccoli into bite-sized florets.

• 3

  In a mixing bowl, toss the sweet potato cubes and broccoli with 0.5 tsp of olive oil and half of the salt and pepper.

• 4

  Spread the vegetables in a single layer on one half of the prepared baking sheet.

• 5

  Mince the garlic clove and combine it with the remaining 0.5 tsp of olive oil, rosemary, thyme, and the rest of the salt and pepper.

• 6

  Rub the herb and garlic mixture evenly over both sides of the chicken breast.

• 7

  Place the chicken breast on the other half of the baking sheet.

• 8

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

• 9

  Let the chicken rest for 5 minutes before slicing it against the grain and serving alongside the roasted vegetables.