NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

0.5 medium sweet potato

1 cup broccoli florets

1 tbsp lemon juice

0.5 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast and diced sweet potatoes on the prepared baking sheet.

• 5

  Brush the chicken and toss the sweet potatoes with the lemon-herb oil mixture until evenly coated.

• 6

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

• 7

  While the chicken roasts, steam the broccoli florets for 4-5 minutes until bright green and tender-crisp.

• 8

  Let the chicken rest for 5 minutes before slicing, then serve alongside the roasted sweet potatoes and steamed broccoli.