NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 medium sweet potato

1 cup broccoli florets

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 3

  Cut the sweet potato into uniform 1-inch wedges and place them on one side of the baking sheet.

• 4

  Drizzle half of the olive oil over the sweet potatoes and season with a pinch of the sea salt and black pepper.

• 5

  Pat the chicken breast dry with a paper towel and place it in the center of the baking sheet.

• 6

  Rub the chicken with the remaining olive oil, minced garlic, rosemary, thyme, and the rest of the salt and pepper.

• 7

  Roast the chicken and potatoes for 15 minutes.

• 8

  Add the broccoli florets to the remaining space on the sheet, tossing them lightly in the pan juices.

• 9

  Continue roasting for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 10

  Squeeze the fresh lemon juice over the chicken and vegetables before serving.