NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken thighs

2 tsp extra virgin olive oil

3 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups broccoli florets

3 oz sweet potato

0.5 tsp lemon juice

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 3

  Peel the sweet potato and cut it into half-inch thick wedges, then chop the broccoli into bite-sized florets.

• 4

  Place the chicken thighs, sweet potato wedges, and broccoli florets on the prepared baking sheet.

• 5

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

• 6

  Use your hands or tongs to toss everything until evenly coated, then spread into a single layer.

• 7

  Roast for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are golden.

• 8

  Remove from the oven and drizzle with fresh lemon juice before serving.