NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 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

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and combine them in a small bowl with the extra virgin olive oil, rosemary, thyme, sea salt, and black pepper.

• 3

  Peel the sweet potato and cut it into uniform 1-inch cubes.

• 4

  Place the chicken breast and the sweet potato cubes on the prepared baking sheet.

• 5

  Brush half of the garlic-herb oil over the chicken breast and toss the sweet potato cubes in the remaining oil until evenly coated.

• 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 potatoes are tender.

• 7

  While the chicken roasts, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until they are bright green and tender-crisp.

• 8

  Remove the tray from the oven, let the chicken rest for 5 minutes, then serve with the roasted potatoes and steamed broccoli, finishing everything with a fresh squeeze of lemon juice.