NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup red onion

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel to ensure the surface achieves a beautiful golden-brown sear.

• 3

  In a large mixing bowl, toss the cubed sweet potatoes, broccoli florets, sliced bell peppers, and red onion with half of the olive oil.

• 4

  Place the chicken breast on the prepared baking sheet and rub with the remaining olive oil, rosemary, thyme, garlic powder, sea salt, and black pepper.

• 5

  Arrange the seasoned vegetables in a single layer around the chicken on the sheet pan, ensuring they are not overcrowded to allow for even roasting.

• 6

  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 tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to allow the juices to redistribute for maximum tenderness.

• 8

  Serve the sliced herb chicken alongside the roasted vegetables for a balanced and clean-eating meal.