NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.75 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

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 potato into 1-inch cubes, then finely mince the garlic clove and fresh rosemary.

• 3

  On the prepared sheet pan, toss the sweet potato cubes with 0.25 tablespoons of olive oil and a pinch of sea salt.

• 4

  Place the potatoes in the oven to roast for 10 minutes, allowing them to begin softening.

• 5

  While the potatoes roast, rub the chicken breast evenly with 0.25 tablespoons of olive oil, minced garlic, rosemary, salt, and pepper.

• 6

  Remove the pan from the oven, move the potatoes to one side, and place the chicken breast and broccoli florets on the other side.

• 7

  Drizzle the remaining 0.25 tablespoons of olive oil over the broccoli and squeeze the fresh lemon juice over both the chicken and the vegetables.

• 8

  Return the pan to the oven and roast for 18-20 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are golden brown.