NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1.5 cup broccoli florets

1 tbsp extra virgin olive oil

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 rosemary

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut into one-inch cubes, then chop the broccoli into bite-sized florets.

• 3

  In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, and garlic powder until emulsified.

• 4

  Place the chicken breast on one side of the prepared baking sheet and arrange the sweet potato cubes and broccoli florets on the remaining space.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing the produce gently to ensure every piece is well coated.

• 6

  Season the entire tray with sea salt and black pepper, then strip the fresh rosemary leaves from the stem and sprinkle them over the chicken.

• 7

  Roast in the center of the oven for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are golden and tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the meat stays incredibly juicy and flavorful.