NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

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 for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and place it on one side of the baking sheet.

• 3

  Peel and cube the sweet potato into half-inch pieces, then place them on the baking sheet with the broccoli florets and sliced carrots.

• 4

  In a small glass jar or bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper until well combined.

• 5

  Drizzle the herb-lemon oil over the chicken and the vegetables, using your hands or a spatula to toss the vegetables until they are evenly coated.

• 6

  Spread the ingredients into a single layer, ensuring the chicken has enough space for the skin to crisp up.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the juices locked in.

• 9

  Plate the sliced chicken alongside the roasted vegetable medley and serve immediately while hot.