NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 medium red bell pepper

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the chicken breast, sweet potato, and red bell pepper into uniform 1-inch cubes, and break the broccoli into bite-sized florets.

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Add the diced chicken and all the chopped vegetables to the bowl, tossing thoroughly until every piece is evenly coated in the herb oil.

• 5

  Spread the mixture in a single, even layer across the prepared baking sheet, ensuring there is enough space for the air to circulate.

• 6

  Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the vegetables are tender with golden, charred edges.