NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and cut the sweet potato into 1-inch cubes, then toss them on the pan with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the sweet potatoes for 15 minutes to give them a head start on getting tender and golden.

• 4

  While potatoes roast, whisk together the remaining olive oil, lemon juice, dried oregano, and garlic powder in a small bowl.

• 5

  Pat the chicken breast dry and coat it thoroughly with the lemon-herb mixture.

• 6

  Move the sweet potatoes to one side of the pan and add the chicken breast and broccoli florets to the other side.

• 7

  Return the pan to the oven and roast for an additional 18-20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve with the roasted vegetables.