NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

0.5 cup sweet potato

1 tbsp olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

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

  Cut the chicken breast, sweet potato, carrots, and bell pepper into uniform 1-inch cubes to ensure even cooking.

• 3

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

• 4

  Place the chicken cubes and all the chopped vegetables onto the prepared baking sheet.

• 5

  Pour the lemon-herb dressing over the ingredients and toss thoroughly with your hands or tongs until every piece is well-coated.

• 6

  Spread the mixture out into a single layer, making sure not to crowd the pan so the ingredients roast and crisp rather than steam.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with golden-brown edges.

• 8

  Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.