Ingredients:

  • 1 lb (450g) roasted chicken breast, shredded or cubed
  • 2 large (600g) sweet potatoes, peeled and cubed into ½ inch pieces
  • 1 lb (450g) broccoli florets, bite-sized
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (12g) garlic-lemon seasoning (salt-free blend)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper to prevent sticking and ensure a shattering crust on the potatoes.
  2. Toss the cubed sweet potatoes and broccoli florets in a large bowl with 2 tbsp (30ml) of olive oil and half of the garlic lemon seasoning until evenly coated.
  3. Spread the vegetables in a single layer on the baking sheet. Roast for 15-20 minutes until the broccoli tips are charred and the potatoes are fork tender with mahogany colored edges.
  4. Remove the pan from the oven. Push the vegetables aside to create space and add the roasted chicken.
  5. Drizzle the chicken with the remaining 1 tbsp (15ml) of olive oil and the rest of the seasoning.
  6. Return the pan to the oven for 5 minutes until the chicken is warmed through and the flavors meld.
  7. Let the pan cool for 5 minutes before dividing into containers.
  8. Portion the meal into 4 equal containers, ensuring each has a balanced mix of protein and veg.