NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss them on the baking sheet with half of the olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the sweet potatoes for 15 minutes.

• 4

  Add the broccoli florets to the baking sheet, drizzle with the remaining olive oil, and roast for an additional 10-12 minutes until the vegetables are tender and slightly browned.

• 5

  While the vegetables roast, season the chicken breast evenly on both sides with the dried rosemary, garlic powder, and the remaining sea salt and black pepper.

• 6

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Remove the skillet from the heat and drizzle the fresh lemon juice over the chicken to deglaze the pan and add brightness.

• 8

  Plate the chicken alongside the roasted sweet potatoes and broccoli, drizzling any remaining pan juices over the top.