NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

0.5 whole lemon

0.5 cup sweet potato

1 cup broccoli florets

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the surface gets golden and crispy during roasting.

• 3

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

• 4

  In a small bowl, whisk together the olive oil, sea salt, black pepper, oregano, garlic powder, and the zest from the half lemon.

• 5

  Rub half of the oil-herb mixture thoroughly over the chicken breast and toss the remaining half with the sweet potato cubes.

• 6

  Place the chicken on the baking sheet and roast for 15 minutes.

• 7

  Add the broccoli florets to the pan, squeeze the juice from the half lemon over the chicken and vegetables, and roast for another 10-12 minutes until the chicken reaches an internal temperature of 165°F.

• 8

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