NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

1 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

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Scrub the sweet potato and cut it into 1-inch cubes, then toss them in a bowl with half of the olive oil and a pinch of salt.

• 3

  Spread the sweet potato cubes onto the baking sheet and roast for 10 minutes to give them a head start.

• 4

  While the potatoes roast, mince the garlic and whisk it in a small bowl with the remaining olive oil, rosemary, thyme, salt, pepper, and lemon juice.

• 5

  Pat the chicken breast dry with a paper towel and rub the garlic-herb mixture thoroughly over all sides.

• 6

  Remove the baking sheet from the oven, slide the potatoes to one side, and place the chicken breast on the other side.

• 7

  Return the pan to the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  While the chicken and potatoes finish roasting, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-crisp.

• 9

  Remove the pan from the oven and let the chicken rest for 5 minutes to ensure the juices redistribute.

• 10

  Slice the chicken and serve immediately alongside the caramelized sweet potatoes and steamed broccoli.