NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 medium Sweet potato

1 cup Broccoli florets

0.5 cup Carrots

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried rosemary

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.

• 2

  Dice the sweet potato into 1/2-inch cubes and chop the carrots into thin rounds.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried rosemary, sea salt, and black pepper.

• 4

  Place the chicken breast, sweet potato cubes, carrots, and broccoli florets on the prepared baking sheet.

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, tossing the produce gently to ensure everything is evenly coated.

• 6

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then plate with the roasted vegetables.