NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 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 sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

  Place the chicken breast, sweet potato cubes, carrots, and broccoli florets on the prepared baking sheet in a single layer.

• 4

  In a small glass jar or bowl, whisk together the olive oil, fresh lemon juice, rosemary, garlic powder, sea salt, and black pepper.

• 5

  Drizzle the herb-lemon oil over the chicken and vegetables, then use your hands or tongs to toss everything until thoroughly coated.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure maximum juiciness.