NUTRITION

SERVINGS

INGREDIENTS

8 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

1 medium Bell pepper

2 tbsp Extra virgin olive oil

1 tbsp Fresh rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

1 medium Lemon

1 tsp Garlic powder

1 cup Cooked quinoa

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and chop the broccoli and bell pepper into bite-sized pieces.

• 3

  Place the chicken breasts on one side of the pan and the prepared vegetables on the other side.

• 4

  Drizzle the extra virgin olive oil over both the chicken and the vegetables.

• 5

  Sprinkle the sea salt, black pepper, garlic powder, and finely chopped fresh rosemary evenly across the pan.

• 6

  Squeeze the juice of half the lemon over the ingredients and toss the vegetables to ensure they are well coated.

• 7

  Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 8

  Slice the chicken and serve it alongside the roasted vegetables over a bed of warm cooked quinoa.

• 9

  Garnish with the remaining lemon slices and an extra sprinkle of fresh herbs if desired.