Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 3 cups fresh broccoli florets
- 2 medium sweet potatoes
- 2 cups fresh green beans
- 3 tablespoons extra virgin olive oil
- 4 fresh garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon onion powder
Instructions
- Preheat oven to 425°F.
- Pat chicken breasts dry and set aside.
- Cut sweet potatoes into 0.75-inch cubes.
- Trim and halve green beans if needed.
- Mince garlic and juice fresh lemons.
- Combine sea salt, black pepper, oregano, paprika, and onion powder.
- Divide seasoning mixture in half.
- Rub half of the seasoning over chicken breasts.
- Drizzle chicken with 1 tablespoon lemon juice.
- Place sweet potatoes on a baking sheet with 1.5 tablespoons olive oil and reserved seasoning.
- Roast sweet potatoes for 15 minutes.
- Add green beans tossed with 0.5 tablespoons olive oil.
- Place seasoned chicken on the baking sheet.
- Roast for 12-15 minutes until chicken reaches 165°F.
- Add broccoli tossed with remaining olive oil during the final 10 minutes.
- Remove from oven when vegetables are lightly browned and chicken is fully cooked.
- Rest chicken for 3-5 minutes before slicing.
- Arrange vegetables and sliced chicken on serving plates.
- Drizzle remaining lemon juice and sprinkle minced garlic over vegetables before serving.
Notes
Use an instant-read thermometer for perfectly cooked chicken. Keep vegetables in a single layer for better caramelization and allow chicken to rest before slicing to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 85mg
