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.

• 2

  Scrub the sweet potato and slice it into 1-inch thick wedges, then toss them on the baking sheet with 0.5 tbsp of olive oil and half of the salt and pepper.

• 3

  Roast the sweet potato wedges for 10 minutes while you prepare the chicken and aromatics.

• 4

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

• 5

  Pat the chicken breast dry with a paper towel and rub it thoroughly with the remaining 0.5 tbsp of olive oil, minced garlic, chopped herbs, and the remaining salt and pepper.

• 6

  Remove the baking sheet from the oven, push the potatoes to one side, and place the chicken breast and broccoli florets on the other side.

• 7

  Return the pan to the oven and roast for another 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender and slightly charred.

• 8

  Squeeze the fresh lemon juice over the chicken and vegetables just before serving to brighten all the flavors.