NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

3 large sweet potatoes

1 cup cooked quinoa

3 tbsp extra virgin olive oil

0.5 whole avocado

1 cup broccoli florets

1 cup sliced carrots

1 tsp sea salt

0.5 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potatoes into 1-inch cubes, and chop the broccoli and carrots into bite-sized pieces.

• 3

  Place the chicken breast, sweet potatoes, broccoli, and carrots onto the prepared sheet pan.

• 4

  Drizzle 2 tablespoons of olive oil over the chicken and vegetables, then sprinkle evenly with sea salt, black pepper, rosemary, and thyme.

• 5

  Toss the vegetables to coat and ensure the chicken is well-seasoned on both sides.

• 6

  Roast in the oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender and slightly caramelized.

• 7

  While the meal roasts, ensure your quinoa is warm and ready for serving.

• 8

  In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the lemon juice to create a light dressing.

• 9

  Slice the roasted chicken and the fresh avocado.

• 10

  Assemble the meal by placing the quinoa in a large bowl, topping it with the roasted chicken and vegetables, and finishing with the avocado slices and a drizzle of the lemon dressing.