NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

0.5 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Scrub the sweet potato and cut it into uniform 1-inch cubes to ensure even roasting.

• 3

  Place the chicken breast and sweet potato cubes on the prepared baking sheet.

• 4

  In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Drizzle the herb mixture over the chicken and sweet potatoes, tossing the potatoes with your hands or a spatula to coat them thoroughly.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender and slightly browned.

• 7

  While the chicken is roasting, steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until they are bright green and tender-crisp.

• 8

  Allow the chicken to rest for 5 minutes before slicing it into strips.

• 9

  Plate the sliced chicken alongside the roasted sweet potatoes and steamed broccoli, drizzling any remaining juices from the pan over the top.