NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup bell pepper strips

0.5 cup cubed sweet potato

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

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

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

• 3

  Place the chicken breast, broccoli florets, bell pepper strips, and sweet potato cubes onto the prepared baking sheet.

• 4

  Pour the lemon-herb oil mixture over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and evenly coated.

• 5

  Arrange the chicken in the center of the pan and spread the vegetables out in a single layer around it to ensure they roast rather than steam.

• 6

  Slide the pan into the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with crispy, charred edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy and flavorful.