NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss with half of the olive oil and a pinch of salt and pepper.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 4

  While potatoes roast, season the chicken breast evenly with dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and the internal temperature reaches 165°F.

• 6

  During the last 5 minutes of chicken cooking, steam the broccoli florets until they are bright green and crisp-tender.

• 7

  Remove the chicken from the heat, drizzle with fresh lemon juice, and let it rest for 3 minutes before slicing.

• 8

  Plate the sliced chicken with the roasted sweet potatoes and steamed broccoli, then garnish with fresh chopped parsley.