NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

0.5 whole lemon

1 tsp fresh rosemary

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 small baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss them with 0.5 tablespoon of olive oil and a pinch of salt and pepper.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20 to 25 minutes until they are tender and caramelized on the edges.

• 4

  While the potatoes roast, finely mince the garlic and fresh rosemary.

• 5

  Season the chicken breast evenly on both sides with the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a stainless steel or cast iron skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  During the last 2 minutes of cooking, add the minced garlic, rosemary, and the juice of the half lemon to the pan, spooning the juices over the chicken as it finishes.

• 9

  Steam the broccoli florets for 4 to 5 minutes until they are bright green and tender-crisp.

• 10

  Plate the lemon-herb chicken alongside the roasted sweet potatoes and steamed broccoli, drizzling any remaining pan juices over the chicken before serving.