NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

1 tbsp Extra Virgin Olive Oil

3 cloves Garlic

1 tsp Dried Rosemary

1 tsp Dried Thyme

0.5 tsp Sea Salt

0.25 tsp Black Pepper

0.75 medium Sweet potato

1 cup Broccoli florets

PREPARATION

• 1

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

• 2

  Dice the sweet potato into half-inch cubes and finely mince the garlic cloves.

• 3

  In a large mixing bowl, combine the chicken thighs, sweet potato cubes, and broccoli florets with the olive oil, minced garlic, rosemary, thyme, salt, and pepper.

• 4

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the herb oil.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces are not touching for even browning.

• 6

  Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before serving to lock in the juices.