NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 clove garlic

1 tbsp fresh lemon juice

1 tsp lemon zest

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss with half of the olive oil, half of the salt, and half of the pepper.

• 3

  Spread the sweet potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until the edges are golden and crispy.

• 4

  Season the chicken breast evenly with the dried oregano, lemon zest, and the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked through.

• 6

  While the chicken cooks, steam the broccoli florets in a steamer basket for 4-5 minutes until they are bright green and tender-crisp.

• 7

  Mince the garlic and add it to the skillet with the lemon juice during the final minute of chicken cooking to create a light, fragrant pan sauce.

• 8

  Serve the chicken sliced over the roasted sweet potatoes and broccoli, drizzling the lemon-garlic pan juices over the entire plate.