NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Boneless skinless chicken thighs

0.5 tsp Extra virgin olive oil

0.5 medium Sweet potato

2 cups Broccoli florets

1 tbsp Lemon juice

1 tsp Lemon zest

1 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 for easy cleanup.

• 2

  In a small mixing bowl, whisk together 1 teaspoon of olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Peel and cube the sweet potato into 1-inch pieces, toss them with the remaining 1 teaspoon of olive oil, and spread them on one side of the prepared sheet pan.

• 4

  Place the boneless skinless chicken thighs in the center of the pan and brush them generously on both sides with the lemon-herb marinade.

• 5

  Roast the chicken and sweet potatoes for 15 minutes, then remove the pan and add the broccoli florets to the open space, tossing them lightly in the pan juices.

• 6

  Return the pan to the oven and roast for an additional 10-12 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.

• 7

  Allow the meal to cool slightly before dividing the chicken and vegetables into two airtight glass containers for your two-day meal prep.