NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1.5 cups broccoli florets

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

1 clove garlic

0.5 tsp fresh rosemary

0.5 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Scrub the sweet potato and cut it into 1/2-inch cubes, ensuring they are uniform for even roasting.

• 3

  In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, salt, and pepper.

• 4

  Place the chicken breast on one side of the baking sheet and the cubed sweet potatoes on the other side.

• 5

  Brush half of the lemon-herb mixture over the chicken breast and toss the sweet potatoes with the remaining half until well coated.

• 6

  Transfer the baking sheet to the oven and roast for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 7

  While the chicken roasts, place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until tender-crisp.

• 8

  Remove the chicken from the oven and let it rest for 5 minutes before slicing to keep it juicy.

• 9

  Plate the sliced chicken alongside the roasted sweet potatoes and steamed broccoli, drizzling any remaining pan juices over the top.