NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli

0.5 cup Sweet potato

1 clove Garlic

0.5 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes. Toss them with 0.5 tbsp of olive oil and a pinch of sea salt directly on the baking sheet.

• 3

  Roast the sweet potatoes for 10 minutes to give them a head start.

• 4

  While the potatoes roast, mince the garlic and combine it in a small bowl with the remaining 0.5 tbsp of olive oil, dried oregano, sea salt, and black pepper.

• 5

  Rub the herb and garlic mixture evenly over both sides of the chicken breast.

• 6

  Remove the baking sheet from the oven. Move the sweet potatoes to one side and place the chicken breast and broccoli florets on the other side.

• 7

  Return the sheet to the oven and roast for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Squeeze the juice from the half lemon over the chicken and vegetables immediately after removing from the oven.

• 9

  Garnish with freshly chopped parsley before serving.