NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup fennel bulb

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

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

  Dice the sweet potato into 1/2-inch cubes and thinly slice the fennel bulb into strips.

• 3

  Cut the chicken breast into 1-inch bite-sized pieces for even cooking.

• 4

  Finely mince the garlic clove and the fresh rosemary and thyme leaves.

• 5

  In a large mixing bowl, combine the chicken, sweet potato, and fennel.

• 6

  Drizzle with extra virgin olive oil and add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 7

  Toss everything thoroughly until the chicken and vegetables are well coated in the oil and herbs.

• 8

  Spread the mixture in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded.

• 9

  Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the vegetables are golden and tender.