NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium sweet potato

1 medium zucchini

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, slice the zucchini into half-moons, and break the broccoli into bite-sized florets.

• 3

  Place the chicken breast on one side of the prepared sheet pan and arrange the sweet potatoes, zucchini, and broccoli on the other side.

• 4

  In a small glass bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 5

  Drizzle the herb-oil mixture over both the chicken and the vegetables, using your hands or a brush to ensure the chicken is fully coated and the vegetables are tossed evenly.

• 6

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

• 7

  Remove from the oven and immediately drizzle the fresh lemon juice over the chicken and vegetables to brighten the roasted flavors before serving.