NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium sweet potato

1 cup broccoli florets

0.5 cup carrots

PREPARATION

• 1

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

• 2

  Prepare the vegetables by scrubbing the sweet potato and cutting it into 1-inch cubes, slicing the carrots into rounds, and breaking the broccoli into bite-sized florets.

• 3

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

• 4

  Add the chicken breast and all the prepared vegetables to the bowl, tossing thoroughly until every piece is evenly coated in the herb mixture.

• 5

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded so they roast rather than steam.

• 6

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender and golden.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then plate alongside the roasted vegetables.