NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 whole lemon

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 medium sweet potato

1 cup broccoli florets

PREPARATION

• 1

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

• 2

  Wash and peel the sweet potato, then dice it into uniform 1/2-inch cubes for even roasting.

• 3

  Finely mince the garlic cloves, fresh rosemary, and fresh thyme.

• 4

  In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Place the chicken breast on one side of the baking sheet and the diced sweet potatoes on the other.

• 6

  Drizzle the herb oil mixture over both the chicken and the sweet potatoes, tossing the potatoes to coat thoroughly.

• 7

  Slice the half lemon into thin rounds and layer them directly on top of the chicken breast.

• 8

  Roast in the center of the oven for 15 minutes.

• 9

  Remove the pan briefly to add the broccoli florets, tossing them in the natural roasting juices on the pan.

• 10

  Return to the oven for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are golden.

• 11

  Let the chicken rest for 5 minutes before slicing to ensure maximum tenderness.