NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 medium sweet potato

1 cup broccoli florets

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1-inch pieces.

• 3

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

• 4

  Spread the sweet potatoes onto the baking sheet and roast for 10 minutes.

• 5

  While the potatoes roast, mince the garlic and finely chop the fresh rosemary and thyme.

• 6

  Rub the chicken breast with the remaining olive oil, minced garlic, rosemary, thyme, and the rest of the salt and pepper.

• 7

  Remove the baking sheet from the oven, push the potatoes to one side, and place the chicken breast on the other side.

• 8

  Return the sheet to the oven and roast for another 18-22 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  While the chicken finishes, steam the broccoli florets in a steamer basket for 4-5 minutes until bright green and tender-crisp.

• 10

  Plate the chicken and potatoes, serving the broccoli on the side, and finish with a fresh squeeze of lemon juice over the entire dish.