NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 medium sweet potato

1.5 cup broccoli florets

0.5 medium lemon

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 and line a large sheet pan with parchment paper.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, then place them on the sheet pan with the broccoli florets.

• 3

  Drizzle the vegetables with half of the olive oil and a pinch of salt and pepper, tossing to coat evenly.

• 4

  In a small bowl, whisk together the remaining olive oil, the juice from the lemon half, oregano, garlic powder, salt, and pepper.

• 5

  Place the chicken breast on the sheet pan and brush the lemon-herb mixture over both sides of the meat.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve with the roasted vegetables.