NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.75 medium sweet potato

1 cup broccoli florets

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.5 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

  Peel and dice the sweet potato into 1/2-inch cubes to ensure they roast evenly.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.

• 4

  Place the chicken breast and diced sweet potatoes on the prepared baking sheet, then drizzle with three-quarters of the lemon-herb marinade, tossing well to coat.

• 5

  Roast in the center of the oven for 15 minutes.

• 6

  Remove the pan from the oven, add the broccoli florets to the tray, and drizzle with the remaining marinade.

• 7

  Return the pan to the oven and roast for an additional 10 to 12 minutes, or 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 and serving with the roasted vegetables.