Name: Garlic Herb Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 medium Sweet potato; 1 cup Broccoli florets; 0.5 medium Red bell pepper; 1 tbsp Extra virgin olive oil; 2 cloves Garlic; 0.5 tsp Dried oregano; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

Nutrition

Per serving

421 calories

Protein: 36g; 34% of calories
Carbs: 32g; 29% of calories
Fat: 18g; 37% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Peel and cut the sweet potato into 1/2-inch cubes, chop the red bell pepper into 1-inch pieces, and ensure broccoli is in bite-sized florets.
In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, dried thyme, sea salt, and black pepper.
Place the chicken breast on one side of the baking sheet and spread the sweet potato, broccoli, and bell pepper across the remaining space.
Drizzle the garlic-herb oil mixture over both the chicken and the vegetables, using your hands or a brush to coat everything thoroughly.
Roast in the center of the oven for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.
Remove from the oven and immediately drizzle the fresh lemon juice over the entire tray to brighten the roasted flavors before serving.

Nutrition

Ingredients

Instructions

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