NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1.5 cup broccoli florets

0.5 medium sweet potato

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then toss them on the baking sheet with half of the olive oil and a pinch of salt.

• 3

  Roast the sweet potatoes for 10 minutes to give them a head start on caramelizing.

• 4

  While the potatoes roast, season the chicken thighs evenly with the dried oregano, garlic powder, salt, pepper, and lemon juice.

• 5

  Heat a heavy skillet over medium-high heat and sear the chicken thighs for 3-4 minutes per side until a deep golden crust forms.

• 6

  Add the broccoli florets to the baking sheet with the potatoes and drizzle with the remaining olive oil.

• 7

  Nestle the seared chicken thighs onto the baking sheet among the vegetables and roast for an additional 12-15 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and garnish with fresh chopped parsley before serving.