NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 medium Sweet potato

1 cup Broccoli florets

0.5 medium Lemon

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into half-inch cubes, then toss them on the baking sheet with half of the olive oil and a pinch of the salt and pepper.

• 3

  Spread the sweet potatoes in a single layer and roast for 10 minutes to give them a head start.

• 4

  While the potatoes roast, mince the garlic and whisk it in a small bowl with the remaining olive oil, dried oregano, and a squeeze of the lemon juice.

• 5

  Pat the chicken breast dry and rub it thoroughly with the garlic-herb mixture on all sides.

• 6

  Move the sweet potatoes to one side of the tray, then add the chicken breast and broccoli florets to the other side, seasoning the broccoli with the remaining salt and pepper.

• 7

  Roast everything for another 15 to 20 minutes until the chicken is cooked through to 165°F and the sweet potatoes are tender and browned.

• 8

  Finish the dish with a final squeeze of fresh lemon juice over the chicken and vegetables before serving hot.