NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.75 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into uniform 1-inch cubes.

• 3

  Toss the sweet potato cubes with 0.25 tablespoons of olive oil and a pinch of sea salt directly on the baking sheet.

• 4

  In a small ramekin, mix together the dried rosemary, thyme, garlic powder, sea salt, and black pepper.

• 5

  Pat the chicken breast dry with a paper towel, rub with the remaining 0.5 tablespoons of olive oil, and coat evenly with the herb spice blend.

• 6

  Place the chicken on the baking sheet next to the sweet potatoes and roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F.

• 7

  While the chicken and potatoes roast, steam the broccoli florets in a steamer basket for 4 to 5 minutes until they are vibrant green and tender.

• 8

  Allow the chicken to rest for 5 minutes before slicing, then plate with the roasted potatoes and steamed broccoli, finishing with a fresh squeeze of lemon juice.