NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Sweet potato

1 cup Broccoli florets

0.25 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried rosemary

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut into 1-inch cubes, and chop the broccoli into bite-sized florets.

• 3

  Place the chicken breast, sweet potato cubes, and broccoli florets onto the prepared baking sheet.

• 4

  Drizzle the olive oil and lemon juice over the chicken and vegetables.

• 5

  Sprinkle the rosemary, garlic powder, sea salt, and black pepper evenly across all ingredients.

• 6

  Toss the vegetables to coat and flip the chicken to ensure the seasoning is well-distributed.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.