NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup 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 and line a large rimmed baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into half-inch pieces and slice the carrots into rounds.

• 3

  In a large bowl, toss the sweet potatoes, carrots, and broccoli florets with half of the olive oil, sea salt, and black pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet, leaving a space in the center for the chicken.

• 5

  Rub the chicken breast with the remaining olive oil, dried rosemary, thyme, and garlic powder until thoroughly coated.

• 6

  Place the chicken in the center of the baking sheet and roast for 20 to 25 minutes, or 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 the juices redistribute.

• 8

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.