NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

1 medium sweet potato

1 cup broccoli florets

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp ghee

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into half-inch cubes, then toss them on the baking sheet with 0.5 tbsp of olive oil and a pinch of sea salt.

• 3

  Roast the sweet potatoes for 22-25 minutes, tossing halfway through, until they are tender and the edges are slightly caramelized.

• 4

  Season the chicken breast on both sides with the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 6

  Add the chicken to the skillet and sear for 6-7 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F.

• 7

  While the chicken cooks, steam the broccoli florets for 4-5 minutes until they are bright green and fork-tender.

• 8

  Remove the chicken from the pan to rest; lower the heat to medium and add the ghee and minced garlic to the skillet, scraping up the browned bits.

• 9

  Stir in the lemon juice, lemon zest, and chopped parsley, simmering for 1 minute to create a fragrant, vibrant sauce.

• 10

  Plate the chicken alongside the roasted sweet potatoes and steamed broccoli, then spoon the warm lemon-herb sauce over the chicken breast.