NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into uniform 1/2-inch cubes to ensure they cook at the same rate as the chicken.

• 3

  Arrange the chicken breast, sweet potato cubes, and broccoli florets in a single layer on the prepared baking sheet.

• 4

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

• 5

  Pour the lemon-herb dressing over the chicken and vegetables, using your hands or tongs to toss until every piece is well-coated.

• 6

  Roast for 20 to 25 minutes, or until the chicken is cooked through to 165°F and the sweet potatoes are golden and tender.

• 7

  Allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve immediately.