NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 small sweet potato

1 cup broccoli florets

0.5 cup carrots

2 tsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Dice the sweet potato into half-inch cubes and slice the carrots into thin rounds.

• 3

  In a small bowl, whisk together 1 teaspoon of olive oil, 1 teaspoon of lemon juice, minced garlic, oregano, salt, and pepper.

• 4

  Place the chicken breast on one side of the baking sheet and brush thoroughly with half of the herb oil mixture.

• 5

  Toss the sweet potatoes and carrots with the remaining herb oil and spread them in a single layer on the other side of the tray.

• 6

  Roast for 15 minutes, then add the broccoli florets to the tray and drizzle them with the remaining teaspoon of olive oil and lemon juice.

• 7

  Continue roasting for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetable medley.