NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 medium Sweet potato

1.5 cup Broccoli florets

1 tbsp Extra virgin olive oil

1 tbsp 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 sheet pan with parchment paper.

• 2

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

• 3

  Peel and dice the sweet potato into 1/2-inch cubes. Place them on one side of the sheet pan and toss with half of the lemon-herb marinade.

• 4

  Place the chicken breast on the other side of the pan and brush the remaining marinade over both sides of the meat.

• 5

  Roast in the oven for 15 minutes. Remove the pan briefly to add the broccoli florets, tossing them with the juices on the pan.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve alongside the roasted vegetables.