NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

0.5 tsp garlic powder

1 tbsp fresh lemon juice

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and chop the broccoli into uniform bite-sized florets.

• 3

  Slice the chicken breast into even 1-inch strips to ensure they cook at the same rate as the vegetables.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, oregano, garlic powder, sea salt, and black pepper.

• 5

  Add the chicken strips, sweet potato cubes, and broccoli florets to the bowl, tossing thoroughly until every piece is well-coated in the marinade.

• 6

  Spread the mixture out in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables can roast rather than steam.

• 7

  Place the sheet in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender and golden brown.

• 8

  Remove from the oven and serve immediately, finishing with an optional extra squeeze of fresh lemon for brightness.