NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried rosemary

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 large sheet pan with parchment paper.

• 2

  Dice the sweet potato into 1/2-inch cubes and slice the carrots into rounds.

• 3

  In a large bowl, toss the sweet potatoes and carrots with half of the olive oil, sea salt, and black pepper.

• 4

  Spread the vegetables on one side of the prepared sheet pan and roast for 10 minutes.

• 5

  While vegetables roast, season the chicken breast with the remaining olive oil, lemon juice, dried rosemary, and garlic powder.

• 6

  Remove the pan from the oven, add the chicken breast and broccoli florets to the empty side, and toss the broccoli with any remaining oil from the pan.

• 7

  Return the pan to the oven and roast for an additional 18-22 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are golden.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.