NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 medium sweet potato

1 cup broccoli florets

0.5 whole lemon

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet 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 small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast, sweet potato cubes, and broccoli on the prepared baking sheet.

• 5

  Drizzle the herb oil mixture over everything, tossing the vegetables and coating the chicken thoroughly.

• 6

  Squeeze the juice of half a lemon over the chicken and vegetables, then place the spent lemon half on the tray for extra aroma.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.