NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Rotisserie chicken breast

1 cup Broccoli florets

0.5 cup Sweet potato cubes

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Fresh rosemary

0.5 tsp Fresh thyme

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a large baking sheet, toss the sweet potato cubes and broccoli florets with 0.5 tablespoon of olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer and roast for 15 to 20 minutes until the sweet potatoes are tender and the broccoli is slightly charred.

• 4

  While the vegetables roast, remove the skin from the rotisserie chicken and slice or shred the breast meat into bite-sized pieces.

• 5

  In a small skillet over low heat, combine the remaining 0.5 tablespoon of olive oil with the minced garlic, rosemary, and thyme, heating for 1-2 minutes until fragrant.

• 6

  Add the chicken to the skillet, tossing gently to coat in the herb oil and warming it through, then finish with a fresh squeeze of lemon juice.

• 7

  Serve the herb-infused chicken alongside the roasted vegetables for a clean and satisfying plate.