NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Wash the sweet potato and slice it into 1/2-inch thick rounds, then mince the garlic clove.

• 3

  In a small bowl, toss the sweet potato rounds with 0.5 tbsp of olive oil, a pinch of sea salt, and black pepper.

• 4

  Spread the sweet potatoes on the baking sheet and roast for 10 minutes.

• 5

  While potatoes roast, rub the chicken breast with the remaining 0.5 tbsp of olive oil, minced garlic, oregano, thyme, and the remaining salt and pepper.

• 6

  Remove the baking sheet from the oven, move the potatoes to one side, and place the chicken breast on the other side.

• 7

  Squeeze the juice from the lemon half over the chicken and place the squeezed lemon rind on the pan to infuse more aroma.

• 8

  Return the pan to the oven and roast for 18-22 minutes until the chicken reaches an internal temperature of 165°F.

• 9

  While the chicken finishes roasting, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

• 10

  Slice the chicken breast and serve immediately alongside the roasted sweet potatoes and steamed broccoli.