NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup sliced carrots

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried rosemary

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1-inch cubes, then prepare the carrots and broccoli florets.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried rosemary, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast and chopped vegetables onto the prepared baking sheet and pour the herb oil mixture over them.

• 5

  Toss everything thoroughly with your hands or tongs to ensure the chicken and produce are evenly coated, then spread them out in a single layer.

• 6

  Roast in the center of the oven for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 7

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

• 8

  Plate the chicken alongside the roasted vegetables and drizzle any remaining pan juices over the top before serving.