NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces boneless skinless chicken breast

175 grams sweet potato, cut into wedges

150 grams broccoli florets

1 tablespoon extra virgin olive oil

1 teaspoon dried oregano

1/2 lemon, juiced

Salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Toss the sweet potato wedges with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the sweet potatoes for 25 to 30 minutes, turning halfway through, until they are tender and slightly browned.

• 4

  While the potatoes roast, whisk together the remaining olive oil, lemon juice, oregano, salt, and pepper in a small bowl.

• 5

  Brush the chicken breast with the lemon-herb marinade and let it sit for 10 minutes.

• 6

  Grill the chicken over medium-high heat for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Place the broccoli florets in a steamer basket over boiling water and steam for 5 to 6 minutes until they are bright green and fork-tender.

• 8

  Serve the grilled chicken alongside the roasted sweet potatoes and steamed broccoli for a balanced, clean meal.