NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

1 cup Sliced zucchini

0.5 cup Cubed sweet potato

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Toss the cubed sweet potato, zucchini, and broccoli florets with 0.5 tbsp of olive oil and a pinch of sea salt.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the sweet potatoes are tender and the edges are golden.

• 4

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

• 5

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 6

  Add the minced garlic to the skillet during the final 2 minutes of cooking, stirring constantly to prevent burning while it releases its fragrance.

• 7

  Remove the chicken from the heat, drizzle with fresh lemon juice, and serve immediately alongside the roasted vegetable medley.