NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Zucchini

0.5 cup Carrots

0.5 cup Sweet potato

1 tbsp Extra virgin 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

PREPARATION

• 1

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

• 2

  Dice the chicken breast into 1-inch cubes and chop the sweet potato, carrots, zucchini, and broccoli into uniform, bite-sized pieces.

• 3

  In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, sea salt, and black pepper until well combined.

• 4

  Place the chicken and all the chopped vegetables onto the prepared baking sheet, then pour the lemon-herb marinade over the top.

• 5

  Toss everything thoroughly with your hands or tongs to ensure every piece is evenly coated, then spread into a single layer.

• 6

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