NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 medium sweet potato

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, rosemary, thyme, garlic powder, sea salt, and black pepper.

• 3

  Peel and cut the sweet potato into 1/2-inch cubes, then place them on one side of the prepared baking sheet.

• 4

  Place the chicken breast in the center of the sheet and arrange the broccoli florets on the remaining open space.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, using your hands or a brush to ensure the chicken is fully coated and the vegetables are tossed evenly.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in.