NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp fresh rosemary

1 tsp raw honey

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Cube the sweet potato into 1-inch pieces and toss with 0.25 tbsp of olive oil and a pinch of sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and golden brown.

• 4

  While potatoes roast, whisk together the lemon juice, honey, minced garlic, and chopped rosemary in a small bowl.

• 5

  Season the chicken breast with the remaining salt and pepper, then sear in a pan over medium heat with the remaining olive oil for 6 minutes per side.

• 6

  Pour the lemon-herb glaze over the chicken during the last 2 minutes of cooking, basting the meat until the sauce thickens.

• 7

  Steam the broccoli florets for 4-5 minutes until crisp-tender and serve immediately alongside the chicken and roasted potatoes.