NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 medium sweet potato

1 cup broccoli florets

1 tbsp fresh rosemary

1 clove garlic

0.5 medium lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the skin or surface achieves a golden crisp.

• 3

  Peel and dice the sweet potato into 1/2-inch cubes and chop the broccoli into bite-sized florets.

• 4

  Mince the garlic clove and finely chop the fresh rosemary leaves.

• 5

  In a large mixing bowl, toss the chicken breast, sweet potato cubes, and broccoli florets with the olive oil, minced garlic, rosemary, sea salt, and black pepper.

• 6

  Spread the chicken and vegetables onto the prepared baking sheet in a single layer, ensuring they are not overcrowded.

• 7

  Squeeze the juice of the half lemon over the chicken breast and place the squeezed lemon wedge on the tray for extra aroma.

• 8

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat juicy.