NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, then chop the broccoli into bite-sized florets.

• 3

  Place the chicken breast, sweet potato cubes, and broccoli florets onto the prepared sheet pan in a single layer.

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with sea salt, black pepper, garlic powder, and dried oregano.

• 5

  Toss the vegetables with your hands or a spatula to ensure they are well-coated, and flip the chicken to season both sides.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy and tender.