NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Extra virgin olive oil

1 medium Sweet potato

1 cup Broccoli florets

1 tbsp Fresh lemon juice

1 tsp Dried oregano

0.5 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 large baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and toss them on the baking sheet with half of the olive oil and a pinch of salt.

• 3

  Roast the sweet potatoes for 10 minutes to give them a head start.

• 4

  While potatoes roast, whisk the remaining olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a small bowl.

• 5

  Pat the chicken breast dry and coat it thoroughly with the lemon-herb mixture.

• 6

  Move the potatoes to one side of the sheet, then add the chicken breast and broccoli florets to the other side.

• 7

  Roast for another 18-22 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Garnish the meal with fresh chopped parsley and an extra squeeze of lemon before serving.