NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 medium sweet potato

0.5 whole lemon

2 cloves garlic

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss them directly on the baking sheet with half of the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the potatoes in a single layer and roast for 10 minutes to give them a head start.

• 4

  While potatoes roast, pat the chicken breast dry with a paper towel and rub it with the remaining olive oil, minced garlic, dried oregano, and a squeeze of juice from the lemon half.

• 5

  Remove the baking sheet from the oven, move the potatoes to one side, and place the chicken and broccoli florets on the other side.

• 6

  Season the broccoli with the remaining salt and pepper, and place the remaining lemon slices over the chicken and vegetables.

• 7

  Return the pan to the oven and bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is slightly charred.

• 8

  Allow the chicken to rest for 5 minutes before slicing and serving alongside the roasted vegetables.