NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium 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 sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1-inch cubes, and slice the carrots into rounds.

• 3

  Toss the sweet potatoes and carrots on the baking sheet with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the sweet potatoes and carrots for 10 minutes.

• 5

  While the vegetables roast, mince the garlic and combine it in a small bowl with the remaining olive oil, rosemary, thyme, salt, and pepper.

• 6

  Rub the herb mixture evenly over the chicken breast.

• 7

  Remove the baking sheet from the oven, move the potatoes and carrots to one side, and add the chicken breast and broccoli florets to the other side.

• 8

  Return the sheet to the oven and roast for an additional 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

  Allow the chicken to rest for 5 minutes before slicing to ensure it remains juicy.