NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1-inch cubes, then break the broccoli into bite-sized florets.

• 3

  On the baking sheet, toss the sweet potato and broccoli with half of the olive oil and a pinch of salt and pepper.

• 4

  Roast the vegetables for 20 to 25 minutes until the sweet potatoes are tender and golden brown.

• 5

  Season the chicken breast on both sides with the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the chicken for 6 minutes per side.

• 7

  Reduce heat to medium, add the minced garlic, rosemary, and thyme, and cook for 2 more minutes until fragrant.

• 8

  Remove the skillet from heat, drizzle the chicken with fresh lemon juice, and let it rest for 5 minutes.

• 9

  Plate the lemon-herb chicken alongside the roasted vegetables and enjoy immediately.