NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 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 sheet pan with parchment paper for easy cleanup.

• 2

  Dice the sweet potato into 1/2-inch cubes and chop the red bell pepper into bite-sized pieces.

• 3

  Cut the chicken breast into even 1-inch chunks to ensure they cook at the same rate as the vegetables.

• 4

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

• 5

  Add the chicken, sweet potato cubes, broccoli florets, and bell peppers to the bowl, tossing thoroughly until everything is evenly coated in the herb marinade.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded so the veggies roast rather than steam.

• 7

  Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the sweet potatoes are tender and golden.

• 8

  Remove from the oven and finish with an extra squeeze of fresh lemon if desired before serving.