NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 medium lemon

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Slice the sweet potato into thin, even wedges and chop the broccoli into bite-sized florets.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced rosemary, thyme, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the baking sheet and arrange the sweet potato wedges and broccoli on the remaining space.

• 5

  Brush the herb oil mixture generously over the chicken and toss the vegetables in the remaining oil until well-coated.

• 6

  Slice half of the lemon into thin rounds and place them directly on top of the chicken breast.

• 7

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

• 8

  Remove from the oven and squeeze the juice from the remaining lemon half over the entire tray before serving.