NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup sliced carrots

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 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.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and place them on one side of the baking sheet.

• 3

  Drizzle the sweet potatoes with 0.5 tbsp of olive oil and a pinch of sea salt, then roast for 10 minutes.

• 4

  While potatoes roast, whisk together the remaining 0.5 tbsp olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper in a small bowl.

• 5

  Remove the baking sheet from the oven and add the chicken breast, broccoli florets, and sliced carrots to the open space.

• 6

  Brush the lemon-herb marinade generously over the chicken breast and toss the vegetables to coat them evenly.

• 7

  Return the pan to the oven and roast for 18-22 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 keep it juicy.