NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 cup sweet potato

1 cup broccoli florets

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the surface gets crispy during roasting.

• 3

  In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, rosemary, garlic powder, sea salt, and black pepper.

• 4

  Toss the cubed sweet potatoes in half of the lemon-herb oil mixture until evenly coated and spread them onto the baking sheet.

• 5

  Brush the remaining herb oil mixture over both sides of the chicken breast and place it on the baking sheet next to the potatoes.

• 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 potatoes are tender.

• 7

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

• 8

  Remove the chicken from the oven and let it rest for 5 minutes before slicing and serving with the roasted potatoes and steamed broccoli.