NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup zucchini

0.5 cup sweet potato

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into small half-inch pieces, slice the zucchini into rounds, and mince the garlic cloves.

• 3

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried rosemary, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the sheet pan and arrange the sweet potato, broccoli, and zucchini on the other side.

• 5

  Drizzle the lemon-garlic oil mixture over the chicken and vegetables, tossing the vegetables and brushing the chicken to ensure everything is evenly coated.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetable medley.