NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1-inch cubes, then place them on one side of the sheet pan.

• 3

  Drizzle the sweet potatoes with 0.5 tbsp of olive oil and a pinch of salt and pepper, tossing to coat evenly.

• 4

  Place the sweet potatoes in the oven to roast for 10 minutes while you prepare the chicken.

• 5

  In a small bowl, whisk together the remaining 0.5 tbsp olive oil, lemon juice, lemon zest, oregano, garlic powder, and the remaining salt and pepper.

• 6

  Pat the chicken breast dry with a paper towel and rub the lemon-herb mixture over all sides of the meat.

• 7

  Remove the sheet pan from the oven, push the potatoes to one side, and add the chicken breast and broccoli florets to the empty space.

• 8

  Lightly mist the broccoli with a small amount of oil spray if desired, or toss with any remaining herb mixture.

• 9

  Return the pan to the oven and roast for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 10

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy and tender.