NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

1 tbsp lemon juice

1 clove garlic

0.25 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 baking sheet with parchment paper.

• 2

  Dice the sweet potato into small cubes and slice the bell pepper and zucchini into bite-sized pieces.

• 3

  Toss the sweet potato, broccoli, bell pepper, and zucchini with half of the olive oil, sea salt, and black pepper on the baking sheet.

• 4

  Roast the vegetables for 20 to 25 minutes, tossing halfway through, until the sweet potatoes are tender and lightly browned.

• 5

  While the vegetables roast, whisk together the remaining olive oil, lemon juice, minced garlic, and dried oregano in a small bowl to create a marinade.

• 6

  Coat the chicken breast in the marinade and grill over medium-high heat for 5 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

  Allow the chicken to rest for 3 minutes before slicing it and serving over the warm roasted vegetable medley.