NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp olive oil

0.5 medium sweet potato

1 cup broccoli florets

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, and chop the broccoli into bite-sized florets.

• 3

  In a small mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, and chopped thyme.

• 4

  Place the chicken breast on one side of the baking sheet and spread the sweet potatoes and broccoli on the remaining space.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, ensuring everything is evenly coated.

• 6

  Sprinkle the sea salt and black pepper over the entire tray.

• 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 it against the grain to serve with the roasted vegetables.