NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 tbsp lemon juice

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Drizzle everything with extra virgin olive oil and lemon juice, then sprinkle with minced rosemary, thyme, sea salt, and black pepper.

• 5

  Toss the vegetables and coat the chicken thoroughly to ensure the herbs are evenly distributed.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.