NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 medium sweet potato

1.5 cups broccoli florets

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with paper towels to ensure a good sear, then mince the garlic and finely chop the rosemary and thyme.

• 3

  Peel and cut the sweet potato into 1-inch cubes, then toss them on one side of the baking sheet with half of the olive oil and a pinch of salt.

• 4

  In a small bowl, whisk the remaining olive oil with the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Rub the herb oil mixture all over the chicken breast and place it in the center of the baking sheet.

• 6

  Add the broccoli florets to the remaining space on the tray and place the sheet in the oven.

• 7

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

• 8

  Remove from the oven, drizzle the chicken and vegetables with fresh lemon juice, and let the meat rest for 5 minutes before slicing.