Name: Lemon Herb Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 1 medium raw sweet potato; 1 cup raw broccoli florets; 0.75 tbsp olive oil; 1 tbsp lemon juice; 1 clove garlic; 0.25 tsp dried oregano; 0.25 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

427 calories

Protein: 43g; 40% of calories
Carbs: 30g; 28% of calories
Fat: 15g; 32% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel the raw sweet potato and dice it into 0.5-inch cubes for even roasting.
Toss the sweet potato cubes with 0.25 tbsp of olive oil and a pinch of sea salt directly on the baking sheet.
Roast the sweet potatoes for 10 minutes to give them a head start.
While potatoes roast, whisk together the remaining 0.5 tbsp olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper in a bowl.
Coat the raw chicken breast and raw broccoli florets thoroughly in the prepared lemon-herb mixture.
Remove the baking sheet from the oven, move the potatoes to one side, and add the chicken and broccoli to the empty space.
Return the sheet to the oven and roast for 15-18 minutes until the chicken reaches an internal temperature of 165°F.
Let the chicken rest for 5 minutes before slicing to keep it moist and tender.

Nutrition

Ingredients

Instructions

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