NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.75 cup Sweet potato

1 cup Broccoli florets

0.75 tsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss them on the baking sheet with 1 teaspoon of olive oil and a pinch of sea salt.

• 3

  Roast the sweet potatoes for 20 to 25 minutes, tossing halfway through, until the edges are caramelized and tender.

• 4

  While the potatoes roast, season the chicken breast on both sides with dried oregano, garlic powder, remaining sea salt, and black pepper.

• 5

  Heat the remaining 1.25 teaspoons of olive oil in a medium non-stick skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until they are vibrant green and tender-crisp.

• 8

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

• 9

  Assemble your plate with the sliced lemon chicken, roasted sweet potatoes, and steamed broccoli, finishing with a sprinkle of fresh parsley.