NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 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 large baking sheet with parchment paper.

• 2

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

• 3

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

• 4

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

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing the vegetables and brushing the chicken to ensure everything is evenly coated.

• 6

  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.

• 7

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.