NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Wash and slice the sweet potato into 1/2-inch thick wedges and chop the broccoli into bite-sized florets.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.

• 4

  Place the chicken breast on one side of the baking sheet and the sweet potato wedges on the other, then drizzle half the lemon-herb mixture over both.

• 5

  Roast for 15 minutes, then add the broccoli florets to the tray, drizzling with the remaining marinade.

• 6

  Continue roasting for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 7

  Let the chicken rest for 5 minutes before slicing to ensure the juices remain locked inside for a succulent finish.