NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp lemon juice

1 tsp dried rosemary

1 tsp dried thyme

1 clove garlic

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 and cube the sweet potato into 1-inch pieces and slice the carrots into rounds.

• 3

  In a large bowl, toss the sweet potatoes and carrots with half of the olive oil, half of the salt, and half of the pepper.

• 4

  Spread the potatoes and carrots onto the baking sheet and roast for 10 minutes.

• 5

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

• 6

  Brush the chicken breast with the lemon-herb mixture and season with the remaining salt and pepper.

• 7

  Remove the baking sheet from the oven, add the chicken breast and broccoli florets to the tray, and return to the oven.

• 8

  Roast for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden.