NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

1 tbsp olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, and slice the carrots into thin rounds.

• 3

  In a bowl, toss the sweet potatoes and carrots with half of the olive oil and a pinch of the rosemary and thyme.

• 4

  Spread the potatoes and carrots onto the baking sheet and roast for 10 minutes.

• 5

  While the vegetables are roasting, rub the chicken breast with the remaining olive oil, rosemary, thyme, garlic powder, onion powder, and black pepper.

• 6

  Remove the pan from the oven, move the vegetables to one side, and place the chicken breast and broccoli florets on the other side.

• 7

  Return the pan to the oven and roast for another 15 to 20 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and drizzle the fresh lemon juice over the chicken and roasted vegetables before serving hot.