NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp lemon juice

0.5 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 large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, and slice the carrots into thin rounds.

• 3

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

• 4

  Place the chicken breast on one side of the baking sheet and arrange the sweet potatoes, broccoli, and carrots on the other side, ensuring they are not crowded.

• 5

  Drizzle the lemon-herb oil mixture over both the chicken and the vegetables, tossing the vegetables to ensure they are evenly coated.

• 6

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

• 7

  For an extra crispy finish, turn the broiler on for the last 2 minutes, watching closely to prevent burning.

• 8

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