NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 medium sweet potato

1 cup broccoli florets

0.5 whole lemon

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Scrub the sweet potato and prick it several times with a fork, then place it on one side of the baking sheet.

• 3

  Pat the chicken breast dry with a paper towel and rub it with half of the olive oil, sea salt, black pepper, and dried oregano.

• 4

  Place the chicken on the baking sheet next to the sweet potato, then top the chicken with thin lemon slices and minced garlic.

• 5

  Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 6

  While the chicken and potato roast, steam the broccoli florets in a steamer basket for about 5 minutes until they are vibrant and tender.

• 7

  Remove the baking sheet from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing.

• 8

  Serve the sliced lemon herb chicken with the roasted sweet potato and steamed broccoli, drizzling any remaining pan juices over the meal.