NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 whole lemon

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 medium sweet potato

1 cup broccoli florets

PREPARATION

• 1

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

• 2

  Scrub the sweet potato and cut it into 1/2-inch thick wedges, then finely mince the garlic, rosemary, and thyme.

• 3

  Toss the sweet potato wedges with half of the olive oil, sea salt, and black pepper directly on one side of the baking sheet.

• 4

  Place the chicken breast on the other side of the pan and rub with the remaining olive oil, minced garlic, and fresh herbs.

• 5

  Squeeze the juice from the lemon half over the chicken and place the squeezed lemon rind on the pan to infuse more flavor while roasting.

• 6

  Roast for 15 minutes, then add the broccoli florets to the tray, tossing them lightly in the juices from the chicken and potatoes.

• 7

  Continue roasting for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the meat stays juicy and flavorful.