NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 medium sweet potato

1 cup broccoli florets

1 tbsp fresh rosemary

1 tbsp fresh thyme

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Cut the sweet potato into thin wedges and chop the broccoli into bite-sized florets.

• 3

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

• 4

  Drizzle the olive oil and squeeze the juice of half a lemon over the chicken and vegetables.

• 5

  Sprinkle the chopped rosemary, thyme, sea salt, black pepper, and garlic powder evenly over everything.

• 6

  Toss the vegetables to coat them in the oil and spices, ensuring the chicken is also well-coated on both sides.

• 7

  Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.

• 8

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