NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

0.5 medium sweet potato

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and chop the broccoli into uniform bite-sized florets.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.

• 4

  Place the chicken breast, sweet potato cubes, and broccoli florets on the prepared baking sheet.

• 5

  Drizzle the lemon-herb oil mixture over everything, using your hands or a spatula to toss the vegetables and coat the chicken thoroughly.

• 6

  Arrange the chicken in the center and spread the vegetables in a single layer around it to ensure even roasting.

• 7

  Roast for 20-25 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.