Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 medium sweet potato; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.5 tsp garlic powder

Nutrition

Per serving

564 calories

Protein: 51g; 36% of calories
Carbs: 47g; 33% of calories
Fat: 20g; 31% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Peel the sweet potato and cut it into 1/2-inch cubes, then chop the bell pepper into bite-sized pieces.
Place the sweet potato cubes, broccoli florets, and bell peppers on the prepared baking sheet.
In a small bowl, whisk together the olive oil, sea salt, black pepper, rosemary, thyme, and garlic powder.
Drizzle half of the herb oil over the vegetables and toss them well to ensure an even coating.
Rub the remaining herb oil all over the chicken breast and place it in the center of the baking sheet, nestled among the vegetables.
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.
Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips to serve with the vegetables.

Nutrition

Ingredients

Instructions

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