NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 medium Sweet potato

1 cup Broccoli florets

0.5 cup Sliced carrots

1 tbsp Fresh lemon juice

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 baking sheet with parchment paper for easy cleanup.

• 2

  Dice the sweet potato and carrots into 1/2-inch cubes to ensure they roast evenly with the chicken.

• 3

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

• 4

  Add the chicken breast, cubed sweet potato, carrots, and broccoli florets to the bowl and toss thoroughly until everything is well-coated in the herb oil.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken has enough space around it.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately.