NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Chicken Breast

1.1 cups Sweet Potato, cubed

1.6 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Dried Oregano

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes and broccoli florets in a bowl with half of the olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the sweet potatoes are tender and the broccoli edges are slightly crisp.

• 4

  While the vegetables roast, whisk together the remaining olive oil, lemon juice, garlic powder, and dried oregano in a small bowl.

• 5

  Coat the chicken breast with the lemon-herb mixture and season with a touch of salt.

• 6

  Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Remove the chicken from the heat and let it rest for 5 minutes to lock in the juices before slicing.

• 8

  Plate the sliced chicken alongside the roasted vegetables and enjoy immediately.