NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

2 cups Sweet potato

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Toss the diced sweet potatoes on the baking sheet with 0.25 tbsp of the olive oil, a pinch of sea salt, and a pinch of black pepper.

• 3

  Spread the potatoes in a single layer and roast for 20-25 minutes, flipping halfway through, until they are tender and caramelized on the edges.

• 4

  While the potatoes roast, whisk together the lemon juice, minced garlic, dried oregano, and the remaining 0.5 tbsp of olive oil in a small bowl.

• 5

  Place the chicken breast in a shallow dish and pour half of the lemon-herb mixture over it, turning to coat, and let it marinate for at least 10 minutes.

• 6

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 7

  While the chicken is finishing, steam the broccoli florets in a steamer basket for 4-5 minutes until they are bright green and tender-crisp.

• 8

  Slice the chicken into strips and serve alongside the roasted sweet potatoes and steamed broccoli, drizzling the remaining lemon-herb dressing over the top.