NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 small sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried rosemary

1 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 sheet pan with parchment paper for easy cleanup.

• 2

  Slice the sweet potato into thin wedges and chop the broccoli and carrots into bite-sized pieces.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, rosemary, garlic powder, salt, and pepper.

• 4

  Place the chicken breast on one side of the pan and the vegetables on the other, then drizzle the lemon-herb mixture over everything.

• 5

  Toss the vegetables to coat evenly and rub the marinade into the chicken to ensure maximum flavor.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately.