Name: Lemon-Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4.5 oz chicken breast; 0.5 medium sweet potato; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tbsp extra virgin olive oil; 1 clove garlic; 1 tsp fresh rosemary; 1 tsp fresh thyme; 0.5 whole lemon; 0.25 tsp sea salt; 0.25 tsp black pepper

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Peel and dice the sweet potato into 1/2-inch cubes and slice the red bell pepper into bite-sized strips.
In a mixing bowl, toss the sweet potato cubes, broccoli florets, and bell pepper with 0.5 tbsp of olive oil, half of the sea salt, and half of the black pepper.
Spread the vegetables in a single layer on one half of the prepared sheet pan.
Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.
Rub the chicken breast with the remaining 0.5 tbsp of olive oil, minced garlic, chopped herbs, and the remaining salt and pepper.
Place the seasoned chicken breast on the other half of the sheet pan.
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.
Remove from the oven and immediately squeeze the fresh lemon juice over both the chicken and the roasted vegetables before serving.

Nutrition

Ingredients

Instructions

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