NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 medium Sweet potato

1 cup Broccoli florets

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

0.5 whole Lemon

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1-inch cubes, then chop the broccoli into bite-sized florets.

• 3

  Finely mince the garlic, rosemary, and thyme.

• 4

  Place the chicken breast, sweet potato cubes, and broccoli on the prepared sheet pan.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with the minced garlic, herbs, sea salt, and black pepper.

• 6

  Squeeze the juice of the half lemon over the entire tray and place the squeezed lemon rind onto the pan to roast alongside the food.

• 7

  Toss the vegetables and chicken thoroughly with your hands or tongs to ensure everything is evenly coated in the oil and seasonings.

• 8

  Spread the ingredients out into a single layer, ensuring the chicken is not covered by vegetables.

• 9

  Roast in 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 and golden brown.

• 10

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving.