NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

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

  Peel and dice the sweet potato into 1-inch cubes, and chop the broccoli and red bell pepper into bite-sized pieces.

• 3

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

• 4

  In a large bowl, toss the sweet potato cubes with half of the olive oil, half of the garlic, and a pinch of sea salt and pepper.

• 5

  Spread the sweet potatoes onto the sheet pan and roast for 15 minutes.

• 6

  While potatoes roast, rub the chicken breast with the remaining olive oil, garlic, rosemary, sea salt, and pepper.

• 7

  Move the sweet potatoes to one side of the pan, then add the chicken breast and the remaining vegetables to the other side.

• 8

  Return the pan to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

  Remove from the oven and squeeze the fresh lemon juice over the chicken and vegetables before serving.