Herb-Roasted Chicken with Sweet Potato Mash

Preheat oven to 400°F (200°C).

Mince 2 cloves of garlic and finely chop 1 tsp fresh rosemary and 1 tsp fresh thyme.

In a small bowl, combine 2 tsp olive oil with minced garlic, chopped herbs, 1 tsp lemon zest, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper.

Place the 6 oz chicken breast in a baking dish and coat evenly with the herb mixture.

Peel and dice the 8 oz sweet potato into 1-inch cubes.

Place sweet potato cubes in a pot, cover with water, add 1/8 tsp salt, and bring to a boil. Reduce heat and simmer for 15 minutes or until fork-tender.

Place the chicken in the preheated oven and roast for 25-30 minutes or until internal temperature reaches 165°F (74°C).

While the chicken is roasting, steam 1 cup of broccoli florets until bright green and tender-crisp, about 5 minutes.

When the sweet potatoes are tender, drain well and return to the pot.

Add 2 tbsp unsweetened almond milk, 1 tsp olive oil, 1/4 tsp garlic powder, 1/8 tsp cinnamon, 1 tsp maple syrup, and remaining salt and pepper to the sweet potatoes.

Mash the sweet potatoes until smooth and creamy.

Season the steamed broccoli with a pinch of salt and pepper.

Let the chicken rest for 5 minutes after removing from the oven, then slice.

Serve the sliced herb-roasted chicken alongside the sweet potato mash and steamed broccoli.