NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and chop the broccoli into bite-sized florets.

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Add the chicken breast, sweet potato cubes, and broccoli florets to the bowl and toss thoroughly until every piece is evenly coated in the herb marinade.

• 5

  Spread the chicken and vegetables onto the prepared sheet pan in a single layer, ensuring they aren't overcrowded so they roast rather than steam.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender and slightly caramelized.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy and flavorful.