NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

0.5 cup Carrots

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Garlic powder

0.25 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 for easy cleanup.

• 2

  Peel the sweet potato and cut it into 1-inch cubes, then slice the carrots into half-inch rounds.

• 3

  Place the chicken breast, cubed sweet potatoes, sliced carrots, and broccoli florets onto the prepared baking sheet.

• 4

  Drizzle the extra virgin olive oil over the chicken and vegetables, ensuring everything is lightly coated.

• 5

  Evenly sprinkle the dried rosemary, dried thyme, garlic powder, sea salt, and black pepper over all components on the pan.

• 6

  Toss the vegetables with your hands or a spatula to distribute the seasonings, and flip the chicken to coat both sides.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender and slightly browned.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.