NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 whole lemon

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 medium sweet potato

1.5 cups broccoli florets

PREPARATION

• 1

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

• 2

  Peel the sweet potato and dice it into uniform 1/2-inch cubes to ensure even roasting.

• 3

  Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, combine the chicken breast, diced sweet potatoes, and broccoli florets.

• 5

  Drizzle with the extra virgin olive oil and sprinkle with the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are well coated in the herb oil.

• 7

  Spread the sweet potatoes and chicken onto the prepared baking sheet, leaving the broccoli aside for now.

• 8

  Thinly slice the half lemon and place the rounds directly on top of the chicken breast.

• 9

  Roast for 15 minutes, then remove the tray and add the broccoli florets to the empty spaces.

• 10

  Return to the oven for another 10 to 12 minutes until the chicken is cooked through and the sweet potatoes are tender with a golden-crisp exterior.