NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup fresh parsley

1 medium sweet potato

1 tbsp extra virgin olive oil

1 medium lemon

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Slice the sweet potato into half-inch thick wedges and toss them on one side of the baking sheet with 0.5 tbsp of olive oil, a pinch of sea salt, and black pepper.

• 3

  Place the chicken breast on the other side of the sheet, rubbing it with the remaining 0.5 tbsp of olive oil, dried oregano, and the remaining salt and pepper.

• 4

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.

• 5

  While the chicken roasts, finely chop the fresh parsley and mince the garlic cloves.

• 6

  Zest the entire lemon and squeeze out 1 tbsp of fresh juice into a small bowl, then stir in the parsley and garlic to create the gremolata.

• 7

  Remove the tray from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 8

  Top the sliced chicken generously with the fresh lemon-parsley mixture and serve immediately alongside the roasted sweet potatoes.