NUTRITION

SERVINGS

INGREDIENTS

6.25 oz Chicken breast

1.25 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 cup Sweet potato

1 cup Broccoli florets

0.5 cup Carrots

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato and carrots into half-inch cubes, then cut the broccoli into small, bite-sized florets.

• 3

  In a mixing bowl, toss the prepared vegetables with 0.75 tablespoon of olive oil, half of the minced garlic, and half of the salt and pepper.

• 4

  Spread the seasoned vegetables in a single layer on one side of the baking sheet, leaving enough room for the chicken.

• 5

  Pat the chicken breast dry and rub it thoroughly with the remaining 0.5 tablespoon of olive oil, remaining garlic, rosemary, thyme, salt, and pepper.

• 6

  Place the chicken on the other side of the baking sheet and roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F.

• 7

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