NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium sweet potato

1.5 cups broccoli florets

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F (200°C).

• 2

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

• 3

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and sweet potato cubes on a large sheet pan.

• 5

  Drizzle half of the herb-lemon mixture over the chicken and potatoes, tossing to coat evenly.

• 6

  Roast in the oven for 15 minutes.

• 7

  Remove the pan and add the broccoli florets to the remaining space.

• 8

  Drizzle the rest of the herb-lemon mixture over the broccoli and toss the vegetables slightly.

• 9

  Return the pan to the oven and roast for 10-15 minutes until the chicken is cooked through and the potatoes are tender.

• 10

  Let the chicken rest for 5 minutes before slicing and serving.