NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

0.5 medium sweet potato

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.5 tsp dried thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the sweet potato into 1/2-inch thick rounds and place them on one side of the prepared baking sheet.

• 3

  Pat the chicken breast dry with a paper towel to ensure the herbs stick and the meat browns properly.

• 4

  In a small bowl, whisk together the olive oil, sea salt, black pepper, garlic powder, dried oregano, and dried thyme.

• 5

  Brush half of the herb oil mixture over both sides of the chicken breast and the remaining half over the sweet potato rounds.

• 6

  Place the chicken on the baking sheet next to the potatoes and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 7

  While the chicken and potatoes roast, steam the broccoli florets in a steamer basket over boiling water for 5-7 minutes until bright green and tender-crisp.

• 8

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

• 9

  Plate the sliced chicken with the roasted sweet potatoes and steamed broccoli for a clean, balanced meal.