NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

¾ medium Sweet Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Rosemary (chopped)

1 tsp Fresh Thyme (chopped)

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  Wash the sweet potato thoroughly. Dice it into 1/2-inch cubes for even roasting.

• 3

  In a bowl, toss the diced sweet potatoes with the olive oil, a pinch of salt, pepper, and half of the garlic powder.

• 4

  Spread the sweet potatoes on a baking sheet in a single layer and roast for 20-25 minutes until crispy and tender, stirring halfway through.

• 5

  While the sweet potatoes roast, prepare the chicken. In a separate bowl, mix lemon juice, chopped rosemary, thyme, the remaining garlic powder, salt, and pepper.

• 6

  Coat the 5 oz chicken breast with the lemon-herb marinade, ensuring it is evenly coated.

• 7

  Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until golden.

• 8

  Once seared, transfer the chicken to the oven (or cover the skillet and cook on low heat) and bake for 8-10 minutes until fully cooked and the internal temperature reaches 165°F (74°C).

• 9

  Remove both the chicken and the sweet potatoes from the oven. Slice the chicken if desired and plate alongside the crispy roasted sweet potatoes.

• 10

  Serve warm, garnished with a final sprinkle of fresh herbs if desired.