NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried thyme

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

  Place the cubed sweet potatoes, broccoli florets, and sliced red bell peppers on the baking sheet.

• 3

  Drizzle the vegetables with half of the olive oil and sprinkle with a pinch of the sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the vegetables in the oven for 20-25 minutes until they are tender and slightly browned at the edges.

• 5

  While the vegetables roast, season the chicken breast on both sides with the dried thyme, dried rosemary, and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a medium skillet over medium-high heat.

• 7

  Add the chicken breast to the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  In the final minute of cooking, add the minced garlic and lemon juice to the pan, swirling to combine and spooning the pan sauce over the chicken.

• 9

  Remove from heat and serve the lemon-herb chicken alongside the roasted vegetable medley.