NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 tbsp extra virgin olive oil

0.5 medium sweet potato

1 cup broccoli florets

1 tbsp fresh lemon juice

1 tsp lemon zest

1 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 sheet pan with parchment paper.

• 2

  Dice the sweet potato into 1/2-inch cubes and cut the broccoli into bite-sized florets.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 4

  Place the chicken breast on one side of the pan and the sweet potatoes and broccoli on the other side.

• 5

  Brush half of the lemon-herb mixture generously over the chicken and toss the remaining mixture with the vegetables until evenly coated.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve with the roasted vegetables.