NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

0.5 cup Canned chickpeas

2 tbsp Extra virgin olive oil

1 tbsp Lemon juice

2 cloves Garlic

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 oz Feta cheese

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, then chop the broccoli into bite-sized florets.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

• 4

  Place the chicken breast, cubed sweet potatoes, broccoli florets, and drained chickpeas onto the prepared sheet pan.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing everything thoroughly to ensure an even coating.

• 6

  Spread the ingredients out into a single layer, ensuring the chicken has enough space to roast properly.

• 7

  Bake for 20 to 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 and sprinkle the crumbled feta cheese over the hot sheet pan before serving.