NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried thyme

1 tsp Dried rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

1 medium Sweet potato

1 cup Broccoli florets

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Spread the sweet potato cubes onto the baking sheet and roast for 10 minutes.

• 4

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

• 5

  Pat the chicken breast completely dry with a paper towel and coat it thoroughly with the garlic-herb oil mixture.

• 6

  Move the sweet potatoes to one side of the tray and place the chicken breast on the other side.

• 7

  Roast for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 8

  While the chicken finishes, steam the broccoli florets in a steamer basket for 4 to 5 minutes until tender-crisp.

• 9

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

• 10

  Plate the sliced chicken with the roasted sweet potatoes and broccoli, then drizzle the lemon juice over the vegetables for a bright finish.