Recipe from www.buzzfeed.com
Serves: 4
Time: 40 minutes

½ sweet potato
½ lb. (250 g) Brussels sprouts
1 carrot
½ head of broccoli
1½ lb. (750 g) chicken breasts
Olive oil, to taste
2 tbsp. fresh rosemary, chopped
2 tbsp. fresh thyme, chopped
4 cloves garlic, minced
Salt, to taste
Pepper, to taste

To begin, preheat the oven to 425 degrees Fahrenheit. Cut the vegetables, keeping them separate, and season them with some of the olive oil, salt, pepper, rosemary, thyme and garlic. Place each type of veggies in a separate corner of a baking pan lined with parchment paper.

Next, season both sides of the chicken with olive oil, salt, pepper and the remaining rosemary, thyme and garlic over a second sheet of parchment paper. Seal the parchment paper around the chicken to keep it moist, and place the package in the centre of the baking pan.

Bake for 25-30 minutes, until the chicken is fully cooked and veggies are done to your liking. Separate the chicken and veggies into small food-storage containers in equal portions. If using plastic containers, allow food to cool down first. This meal works great with brown rice, so feel free to add some to your meal preparation as well. Enjoy immediately, or refrigerate for up to four days!

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Sarah Bains

Graphic: Mary Sarcauga