NUTRITION

SERVINGS

INGREDIENTS

6 ounces Chicken Breast

150 grams Sweet Potato, cubed

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

PREPARATION

• 1

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

• 2

  Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized on the edges.

• 4

  While the potatoes roast, whisk together the remaining olive oil, lemon juice, and dried oregano in a small bowl.

• 5

  Brush the chicken breast with the lemon-herb mixture and season with black pepper.

• 6

  Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

• 7

  Place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until bright green and tender-crisp.

• 8

  Slice the grilled chicken and serve it alongside the roasted sweet potatoes and steamed broccoli.