NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

0.5 tbsp olive oil

1 cup broccoli florets

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 medium 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 baking sheet with parchment paper.

• 2

  Dice the sweet potato into 1-inch cubes and toss them with half of the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the sweet potatoes evenly on the baking sheet and roast for 20-25 minutes until they are golden and tender.

• 4

  Season the chicken breast on both sides with the remaining sea salt, black pepper, and the finely chopped fresh rosemary and thyme.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Add the minced garlic and the juice of half the lemon to the skillet during the last 2 minutes of cooking to infuse the chicken.

• 7

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

• 8

  Plate the chicken alongside the roasted sweet potatoes and steamed broccoli, garnishing with the remaining lemon slices and any flavorful pan juices.