NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 small sweet potato

1 cup broccoli florets

0.5 cup carrots

2 tsp olive oil

2 tbsp plain Greek yogurt

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the sweet potato into half-inch cubes, slice the carrots into rounds, and break the broccoli into bite-sized florets.

• 3

  Toss the prepared vegetables on the baking sheet with 1 teaspoon of olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the vegetables for 20 to 25 minutes, tossing halfway through, until the sweet potatoes are tender and the broccoli edges are slightly charred.

• 5

  While the vegetables roast, season the chicken breast on both sides with the dried oregano and the remaining salt and pepper.

• 6

  Heat the remaining teaspoon of olive oil in a medium skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden and cooked through.

• 7

  In a small bowl, whisk together the Greek yogurt, lemon juice, and minced garlic until smooth.

• 8

  Reduce the skillet heat to low, add the yogurt mixture to the pan with the chicken, and stir constantly for 1 minute to create a creamy coating without curdling.

• 9

  Plate the creamy chicken alongside the roasted vegetable medley and serve immediately while hot.