NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

1 medium sweet potato

1 cup broccoli florets

0.25 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, rosemary, garlic powder, salt, and pepper.

• 4

  Place the sweet potato cubes on one side of the baking sheet and drizzle with half of the lemon-herb oil mixture, tossing to coat evenly.

• 5

  Roast the sweet potatoes for 10 minutes.

• 6

  While the potatoes roast, brush the remaining lemon-herb oil mixture onto the chicken breast.

• 7

  Remove the baking sheet from the oven and place the chicken breast and broccoli florets on the empty side.

• 8

  Return the sheet to the oven and roast for an additional 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 9

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.