NUTRITION

SERVINGS

INGREDIENTS

11 oz chicken breast

0.5 cup sweet potato

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  In a small ramekin, whisk together the olive oil, sea salt, black pepper, dried rosemary, dried thyme, and garlic powder to create an herb paste.

• 3

  Pat the spatchcock chicken dry with paper towels and place it on the prepared baking sheet.

• 4

  Rub the herb paste evenly over the chicken, focusing primarily on the breast area to ensure deep flavor infusion.

• 5

  Roast the chicken in the center of the oven for 35-45 minutes, or until the internal temperature of the breast reaches 165°F (74°C).

• 6

  During the final 10 minutes of roasting, add the pre-cooked sweet potatoes to the baking sheet to allow them to warm through and develop a slight outer crisp.

• 7

  Remove the chicken from the oven and let it rest for at least 5 minutes before carving to allow the juices to redistribute.

• 8

  Measure out 7.5 ounces of the roasted breast meat, removing the skin to keep the meal within your calorie targets, and serve alongside the warmed sweet potatoes.