NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 3

  Scrub the sweet potato and cut it into 1-inch thick wedges, keeping the skin on for extra fiber.

• 4

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped herbs, sea salt, and black pepper.

• 5

  Place the chicken breast, sweet potato wedges, and broccoli florets on the prepared baking sheet in a single layer.

• 6

  Drizzle the herb-oil mixture over the chicken and vegetables, using a brush or clean hands to ensure everything is evenly coated.

• 7

  Roast for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the potatoes are tender.

• 8

  Remove from the oven and finish with a bright squeeze of fresh lemon juice over the tray before serving.