NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 medium Sweet potato

1 cup Broccoli florets

0.5 cup Cherry tomatoes

1 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

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 half-inch cubes and chop the broccoli into bite-sized florets to ensure even roasting.

• 3

  In a large mixing bowl, toss the diced sweet potato, broccoli florets, and cherry tomatoes with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

• 5

  Pat the chicken breast dry with a paper towel, then rub it thoroughly with the remaining olive oil, minced garlic, and chopped fresh herbs.

• 6

  Spread the seasoned vegetables in a single layer on one side of the prepared baking sheet and place the chicken breast on the other side.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 9

  Drizzle the fresh lemon juice over both the chicken and the roasted vegetables just before serving for a bright, zesty finish.