NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 cup broccoli florets

0.5 cup cubed sweet potato

0.5 tbsp extra virgin olive oil

1 tsp minced garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp plain Greek yogurt

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Pat the chicken thighs dry with a paper towel to ensure they brown properly, then place them on one half of the prepared baking sheet.

• 3

  Arrange the broccoli florets and cubed sweet potatoes on the other half of the baking sheet in a single layer.

• 4

  Drizzle the olive oil over both the chicken and the vegetables, then evenly sprinkle with the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Toss the vegetables and rub the chicken pieces to ensure every surface is well-coated with the oil and herb mixture.

• 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

  While the chicken rests, whisk together the Greek yogurt and lemon juice in a small bowl until smooth.

• 8

  Plate the chicken alongside the roasted vegetables and finish with a bright drizzle of the lemon-yogurt sauce before serving.