NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.5 cup sweet potato

1 cup broccoli florets

0.75 tbsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and cube the sweet potato into 1/2-inch pieces and break the broccoli into bite-sized florets.

• 3

  Toss the sweet potatoes and broccoli with half of the olive oil, half of the salt, and half of the pepper on a parchment-lined baking sheet.

• 4

  Roast the vegetables for 20-25 minutes until the sweet potatoes are tender and the broccoli edges are slightly charred.

• 5

  While vegetables roast, season the chicken thighs with the remaining salt, pepper, and finely chopped rosemary.

• 6

  Heat the remaining olive oil in a medium skillet over medium-high heat.

• 7

  Place chicken thighs in the skillet and sear for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden-brown.

• 8

  During the last 2 minutes of cooking, add minced garlic and the juice of half a lemon to the pan, spooning the juices over the chicken.

• 9

  Serve the chicken alongside the roasted vegetables, garnishing with extra lemon zest if desired.