NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 medium Sweet potato

0.5 medium Yukon gold potato

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

1 cup Broccoli florets

PREPARATION

• 1

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

• 2

  Dice the chicken breast, sweet potato, and Yukon gold potato into uniform 1-inch cubes to ensure even cooking.

• 3

  In a large mixing bowl, combine the cubed chicken and potatoes with the extra virgin olive oil, rosemary, thyme, garlic powder, sea salt, and black pepper.

• 4

  Toss the mixture thoroughly until every piece is well-coated with the oil and aromatic herbs.

• 5

  Spread the chicken and potato mixture in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 6

  Roast in the oven for 15 minutes, then remove the tray and toss in the broccoli florets.

• 7

  Return the tray to the oven and roast for an additional 12 to 15 minutes until the chicken is cooked through and the potatoes are fork-tender.