NUTRITION

SERVINGS

INGREDIENTS

5 oz Rotisserie chicken breast

0.5 medium Sweet potato

1 cup Broccoli florets

1 cup Red bell pepper

0.25 tbsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then chop the broccoli into florets and the bell pepper into 1-inch squares.

• 3

  Place the vegetables on the prepared baking sheet and drizzle with extra virgin olive oil.

• 4

  Sprinkle the garlic powder, onion powder, sea salt, and black pepper over the vegetables and toss until evenly coated.

• 5

  Spread the vegetables in a single layer and roast for 20-25 minutes, or until the sweet potatoes are tender and the edges are slightly caramelized.

• 6

  While the vegetables roast, remove the skin from the rotisserie chicken and slice or shred 5 ounces of the breast meat.

• 7

  During the final 5 minutes of roasting, add the chicken to the baking sheet to gently warm through.

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving hot.