NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp olive oil

1 medium sweet potato

1 cup broccoli florets

1 tsp lemon zest

1 tbsp lemon juice

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and place them on one side of the baking sheet.

• 3

  Pat the chicken breast dry with a paper towel and place it in the center of the sheet.

• 4

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

• 5

  Drizzle half of the lemon-herb mixture over the chicken and sweet potatoes, tossing the potatoes to coat evenly.

• 6

  Roast for 15 minutes, then add the broccoli florets to the remaining space on the baking sheet.

• 7

  Drizzle the remaining herb mixture over the broccoli and continue roasting for another 10-12 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy and flavorful.