NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 tbsp Olive oil

0.5 medium Sweet potato

1.5 cups Broccoli florets

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.5 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 baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato into 1-inch cubes, then toss them on one side of the baking sheet with 0.5 tablespoons of olive oil and a pinch of the sea salt.

• 3

  In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, oregano, garlic powder, remaining sea salt, and black pepper to create a marinade.

• 4

  Place the chicken breast on the other side of the baking sheet and brush the lemon-herb mixture evenly over all sides of the meat.

• 5

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

• 6

  While the chicken rests for a few minutes, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until they are bright green and tender-crisp.

• 7

  Slice the chicken against the grain and serve it alongside the roasted sweet potatoes and steamed broccoli, drizzling any extra pan juices over the chicken.