NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tbsp fresh lemon juice

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash and slice the sweet potato into even wedges, then toss them with half of the olive oil and a pinch of the sea salt and black pepper.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20 to 25 minutes until they are tender and golden brown.

• 4

  While the potatoes roast, season the chicken breast evenly with garlic powder, the remaining sea salt, the remaining black pepper, and chopped fresh rosemary.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 6

  In the final 5 minutes of cooking, steam the broccoli florets in a steamer basket until they are bright green and fork-tender.

• 7

  Remove the chicken from the heat and drizzle with fresh lemon juice before serving alongside the roasted potatoes and steamed broccoli.