NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.5 cup sweet potato

1 tbsp olive oil

1 tbsp lemon juice

1 tsp minced garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Dice the chicken breast, sweet potato, zucchini, and red bell pepper into uniform 1-inch pieces to ensure even roasting.

• 3

  In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper until well combined.

• 4

  Place the chicken and all the chopped vegetables into a large bowl, pour the lemon-herb dressing over them, and toss until every piece is thoroughly coated.

• 5

  Spread the mixture in a single, even layer across the prepared baking sheet, making sure not to overcrowd the pan so the vegetables can crisp up.

• 6

  Roast in the center of the oven for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the sweet potatoes are fork-tender.