NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 medium sweet potato

1 cup broccoli florets

1 tbsp lemon juice

1 tsp dried rosemary

1 tsp dried thyme

1 clove garlic

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 for easy cleanup.

• 2

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, rosemary, thyme, sea salt, and black pepper to create the herb rub.

• 3

  Peel and dice the sweet potato into 1/2-inch cubes, then place them on the baking sheet and toss with half of the prepared herb oil.

• 4

  Pat the chicken breast dry with a paper towel and place it on the baking sheet, brushing the remaining herb oil over the top to ensure a crispy exterior.

• 5

  Roast the chicken and sweet potatoes for 15 minutes.

• 6

  Remove the tray from the oven, add the broccoli florets to the empty spaces, and toss them quickly in the pan juices.

• 7

  Return the tray to the oven and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing to keep the meat juicy and tender.