NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 tsp lemon zest

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Cut the sweet potato into 1/2-inch wedges and break the broccoli into bite-sized florets.

• 3

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

• 4

  Place the chicken breast on one side of the baking sheet and the vegetables on the other.

• 5

  Brush the herb mixture generously over the chicken and toss the remaining mixture with the vegetables until well-coated.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to ensure the juices remain locked in for a succulent finish.