NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

1 tbsp Extra virgin olive oil

0.5 whole Lemon

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 rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and dice it into 1/2-inch uniform cubes, then chop the broccoli into bite-sized florets.

• 3

  Place the chicken breast on one side of the sheet pan and spread the sweet potatoes and broccoli on the remaining space.

• 4

  Drizzle the extra virgin olive oil evenly over the chicken and the vegetables.

• 5

  Sprinkle the dried oregano, garlic powder, sea salt, and black pepper over everything on the pan.

• 6

  Squeeze the juice of the half lemon over the chicken and vegetables, then toss the vegetables gently to ensure they are well coated in oil and spices.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy and tender.