NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 medium Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Fresh rosemary

1 clove Garlic

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.

• 2

  Dice the sweet potato into 1/2-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and finely chopped rosemary.

• 4

  Place the chicken breast on one side of the prepared baking sheet and arrange the vegetables on the other side in a single layer.

• 5

  Drizzle the lemon-herb marinade over both the chicken and the vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  Sprinkle the sea salt and black pepper over the entire tray.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.