NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup sweet potato cubes

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

1 tbsp fresh lemon juice

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  In a small bowl, toss the sweet potato cubes with 0.5 tbsp of the olive oil, 0.125 tsp of the sea salt, and 0.125 tsp of the black pepper.

• 3

  Spread the sweet potatoes onto the prepared baking sheet and roast for 10 minutes to give them a head start.

• 4

  While the potatoes roast, pat the chicken thighs dry and season them evenly with the dried oregano, garlic powder, lemon zest, and the remaining salt and pepper.

• 5

  Remove the sheet pan from the oven and add the seasoned chicken thighs and broccoli florets to the pan.

• 6

  Drizzle the remaining 0.5 tbsp of olive oil over the broccoli and chicken, ensuring everything is in a single layer for even browning.

• 7

  Return the pan to the oven and bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is slightly charred.

• 8

  Finish the dish by drizzling the fresh lemon juice over the chicken and vegetables before serving warm.