Grilled Herb Chicken with Roasted Sweet Potatoes and Steamed Broccoli

🥘 Ingredients

• 180g skinless chicken breast
• 1 medium sweet potato (about 200g), peeled and diced
• 120g fresh broccoli florets
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Preheat your oven to 200°C (390°F). Toss sweet potato cubes with half the olive oil, salt, pepper, and half the rosemary. Spread on a baking sheet and roast for 25 minutes, turning halfway.
2. 2
   While potatoes are roasting, mix chicken breast with remaining olive oil, thyme, rosemary, garlic, lemon juice, salt, and pepper. Let marinate for at least 10 minutes.
3. 3
   Heat a grill pan over medium-high heat. Grill the marinated chicken for 6–7 minutes on each side or until internal temperature reaches 75°C (165°F). Let it rest for 3 minutes before slicing.
4. 4
   During the last 10 minutes of roasting, steam broccoli florets in a pot with 2cm of boiling water until just tender and bright green (about 5–7 minutes). Drain and season lightly.
5. 5
   Serve the grilled chicken sliced alongside roasted sweet potatoes and steamed broccoli.

📊 Nutritional Information

• Vitamin A: 14600 IU (sweet potatoes, broccoli)
• Vitamin C: 73mg (broccoli, lemon juice)
• Calcium: 85mg (broccoli, herbs)
• Iron: 2mg (chicken, broccoli, sweet potato)
• Fiber: 6g (sweet potato, broccoli)
• Potassium: 1100mg (sweet potato, chicken, broccoli)

💡 Cooking Tips

• Letting chicken rest after grilling keeps it juicy.
• Cut sweet potatoes into uniform pieces for even roasting.
• Steaming broccoli briefly keeps it vibrant and nutrient-rich—don’t overcook!
• A meat thermometer ensures your chicken is perfectly cooked and safe to eat.