Grilled Herb-Marinated Chicken with Roasted Sweet Potatoes & Steamed Broccoli

🥘 Ingredients

• 200g boneless, skinless chicken breast
• 1 medium sweet potato (about 200g), peeled and cubed
• 120g broccoli florets
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 clove garlic, minced
• Juice of 1/2 lemon
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   In a bowl, combine olive oil, oregano, thyme, garlic, lemon juice, salt, and pepper. Coat the chicken breast with this marinade and let it rest for 15 minutes (longer if possible for deeper flavor).
2. 2
   Preheat oven to 200°C (400°F). Toss sweet potato cubes with a drizzle of olive oil, salt, and black pepper. Spread on a baking tray and roast for 25-30 minutes, turning halfway.
3. 3
   While the potatoes roast, bring a pot of water to boil. Add broccoli florets and steam for 4-5 minutes until crisp-tender. Drain and set aside.
4. 4
   Preheat a grill pan or skillet over medium-high heat. Grill the marinated chicken breast for 6-7 minutes per side, or until cooked through and nicely charred. Let rest 2 minutes, then slice.
5. 5
   Plate the chicken with roasted sweet potatoes and broccoli. Garnish with fresh parsley and an extra squeeze of lemon if desired. Serve warm.

📊 Nutritional Information

• Dietary fiber: 8g
• Vitamin A: 320% DV
• Vitamin C: 150% DV
• Iron: 15% DV
• Calcium: 12% DV
• Potassium: 1100mg
• Magnesium: 22% DV

💡 Cooking Tips

• Cut sweet potatoes into evenly sized cubes for even roasting.
• Marinate the chicken for at least 15 minutes to ensure juiciness and maximize flavor.
• Use a meat thermometer to check chicken doneness (74°C/165°F internally).
• You can meal-prep by doubling the ingredients for ready-to-eat portions during the week.