NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

2 tsp extra virgin olive oil

1 cup broccoli florets

0.5 cup diced sweet potato

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 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

  Pat the chicken thighs completely dry with paper towels to ensure a beautiful golden-brown finish.

• 3

  In a small bowl, combine 1 teaspoon of olive oil with the lemon zest, lemon juice, rosemary, thyme, garlic powder, salt, and pepper.

• 4

  Coat the chicken thighs thoroughly with the herb mixture and place them on one side of the prepared baking sheet.

• 5

  Toss the broccoli florets and diced sweet potato with the remaining 1 teaspoon of olive oil in a separate bowl.

• 6

  Arrange the vegetables in a single layer on the other side of the pan, ensuring they aren't crowded so they roast rather than steam.

• 7

  Bake for 20 to 25 minutes until the chicken is cooked through and the sweet potatoes are tender and caramelized.