NUTRITION

SERVINGS

INGREDIENTS

5.2 oz Boneless skinless chicken breast

3 cups Sweet potato, cubed

1 cup Broccoli florets

2 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley, chopped

2 tbsp Fat-free chicken broth

PREPARATION

• 1

  Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking without using oil.

• 2

  In a bowl, toss the cubed sweet potatoes with one tablespoon of fat-free chicken broth, garlic powder, and a pinch of sea salt.

• 3

  Spread the sweet potatoes in a single layer on the prepared baking sheet and roast for fifteen minutes.

• 4

  While potatoes roast, season the chicken breast with dried oregano, onion powder, sea salt, and black pepper.

• 5

  Move the sweet potatoes to one side of the tray and place the chicken breast on the other side, then drizzle with the remaining tablespoon of broth.

• 6

  Return the tray to the oven and roast for another fifteen to twenty minutes until the chicken is cooked through and potatoes are tender.

• 7

  Steam the broccoli florets in a small amount of water on the stovetop for three to five minutes until bright green and tender-crisp.

• 8

  Remove the tray from the oven, drizzle everything with fresh lemon juice, and garnish with chopped parsley before serving with the steamed broccoli.