NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

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 uniform 1/2-inch cubes to ensure even roasting.

• 3

  In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 4

  Place the chicken breast and diced sweet potatoes on the prepared baking sheet, then drizzle with three-quarters of the lemon-herb mixture, tossing the potatoes to coat thoroughly.

• 5

  Roast in the center of the oven for 15 minutes.

• 6

  Remove the pan from the oven, add the broccoli florets to the empty spaces, and drizzle them with the remaining lemon-herb mixture.

• 7

  Return the pan to the oven and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.