NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp fresh rosemary

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes. Toss with half of the olive oil and a pinch of sea salt.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and crispy.

• 4

  While potatoes roast, mince the garlic and finely chop the fresh rosemary.

• 5

  Season the chicken breast with sea salt, black pepper, rosemary, and minced garlic.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat. Add the chicken and sear for 5-7 minutes per side until the internal temperature reaches 165°F.

• 7

  In the last 2 minutes of cooking the chicken, pour the lemon juice into the pan to deglaze and coat the chicken.

• 8

  Steam the broccoli florets for 4-5 minutes until bright green and tender-crisp.

• 9

  Plate the chicken alongside the roasted sweet potatoes and steamed broccoli, drizzling any remaining pan juices over the chicken.