NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium sweet potato

1.5 cups broccoli florets

1 cup Brussels sprouts

2 tbsp extra virgin olive oil

0.5 tbsp ghee

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried thyme

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Wash and peel the sweet potato, then cut it into 1-inch cubes. Halve the Brussels sprouts and break the broccoli into bite-sized florets.

• 3

  Place the vegetables on the baking sheet, drizzle with the extra virgin olive oil, and sprinkle with half of the sea salt and black pepper. Toss well to coat.

• 4

  Roast the vegetables in the oven for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and the edges of the broccoli are crispy and charred.

• 5

  While the vegetables roast, pat the chicken breast dry with a paper towel. Season both sides with the remaining salt, pepper, garlic powder, and dried thyme.

• 6

  Heat the ghee in a large skillet over medium-high heat. Once hot, add the chicken breast and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.

• 7

  Remove the chicken from the pan and let it rest for 5 minutes before slicing.

• 8

  Plate the chicken alongside the roasted vegetables and drizzle the fresh lemon juice over the chicken to brighten the flavors before serving.