NUTRITION

SERVINGS

INGREDIENTS

13.75 oz chicken breast

1.5 medium sweet potato

2 cup broccoli florets

1 cup red bell pepper

1.5 tbsp extra virgin olive oil

3 clove garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.5 tsp black pepper

0.5 oz slivered almonds

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Peel the sweet potatoes and cut them into 1-inch cubes; chop the red bell pepper into 1-inch pieces.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the sweet potato cubes on the sheet pan and toss with half of the garlic-herb oil mixture.

• 5

  Roast the sweet potatoes for 15 minutes.

• 6

  While the potatoes roast, brush the remaining herb oil onto both sides of the chicken breasts.

• 7

  Remove the pan from the oven and move the potatoes to the sides; place the chicken breasts in the center.

• 8

  Add the broccoli florets and bell peppers to the pan, tossing them with any residual oil on the pan or a small extra drizzle if needed.

• 9

  Return the pan to the oven and roast for an additional 18-22 minutes until the chicken reaches an internal temperature of 165°F.

• 10

  During the last 5 minutes of roasting, sprinkle the slivered almonds over the vegetables for a light toast.

• 11

  Remove from the oven and let the chicken rest for 5 minutes before slicing.

• 12

  Garnish the entire dish with fresh chopped parsley and serve immediately.