NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Wash and peel the sweet potato, then dice it into uniform 1-inch cubes. Mince the garlic cloves finely.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

  Place the sweet potato cubes on one side of the prepared baking sheet and toss with half of the garlic-herb oil mixture.

• 5

  Pat the chicken breast dry with a paper towel and place it in the center of the baking sheet, rubbing the remaining herb oil over both sides.

• 6

  Roast the chicken and sweet potatoes in the oven for 10 minutes.

• 7

  Carefully remove the pan and add the broccoli florets to the empty side, tossing them slightly in the juices on the pan or a tiny splash of water.

• 8

  Return the pan to the oven and roast for an additional 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 9

  Remove from the oven, drizzle the fresh lemon juice over the chicken and broccoli, and let the meat rest for 5 minutes before slicing.