Ingredients:

2 boneless, skinless chicken breasts

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

2 medium sweet potatoes, peeled and diced

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley for garnish

 

Preparation: 

Preheat the oven to 375°F (190°C).

In a small bowl, whisk together olive oil, lemon juice, dried thyme, dried rosemary, garlic powder, onion powder, salt, and pepper to make the marinade for the chicken.

Place the chicken breasts in a baking dish and pour the marinade over them. Make sure the chicken is coated evenly.

In a separate bowl, toss diced sweet potatoes with olive oil, salt, and pepper.

Spread the diced sweet potatoes on a separate baking sheet in a single layer.

Bake both the chicken and sweet potatoes in the preheated oven for about 25-30 minutes or until the chicken is cooked through and the sweet potatoes are tender and caramelized.

Garnish the chicken with fresh parsley before serving.

 

Nutritional Value (approx. per serving):

Calories: 400 kcal

Carbohydrates: 25g

Protein: 30g

Fat: 18g

Fiber: 4g

Sugar: 6g