NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Dice the sweet potato into 1/2-inch cubes and place them on one side of the baking sheet.

• 3

  Toss the sweet potato cubes with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Place the chicken breast in the center of the sheet and rub with the remaining oil, oregano, garlic powder, and the juice from the lemon half.

• 5

  Roast the chicken and sweet potatoes for 15 minutes, then remove the tray and add the broccoli florets to the open space.

• 6

  Toss the broccoli lightly in the pan juices and return the tray to the oven for another 10 to 12 minutes until the chicken reaches 165°F.

• 7

  Allow the chicken to rest for 5 minutes to lock in the juices before slicing and serving with the roasted vegetables.