NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 medium sweet potato

1 cup broccoli florets

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes; place them on one side of the baking sheet.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper to create the zesty marinade.

• 4

  Place the chicken breast in the center of the baking sheet and brush it generously with half of the lemon-herb mixture.

• 5

  Toss the sweet potato cubes with half of the remaining marinade, then roast in the oven for 15 minutes.

• 6

  Remove the sheet from the oven, add the broccoli florets to the remaining open space, and drizzle them with the rest of the marinade.

• 7

  Return the pan to the oven and roast for an additional 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve alongside the roasted vegetables.