NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 medium sweet potato

1 cup broccoli florets

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Scrub the sweet potato and cut it into 1/2-inch thick wedges, then chop the broccoli into bite-sized florets.

• 3

  In a small bowl, combine the minced garlic, finely chopped rosemary, and thyme with the extra virgin olive oil.

• 4

  Pat the chicken breast dry with a paper towel and season both sides with sea salt and black pepper.

• 5

  Place the chicken, sweet potato wedges, and broccoli on the prepared baking sheet in a single layer.

• 6

  Drizzle the herb-oil mixture over the chicken and vegetables, tossing the produce to ensure even coating.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 8

  Remove from the oven and squeeze the juice of half a lemon over the entire tray before serving.