NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.5 tsp garlic 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 sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and cut it into 1-inch bite-sized pieces.

• 3

  Peel the sweet potato and dice into 1/2-inch cubes, then chop the broccoli into bite-sized florets.

• 4

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

• 5

  Add the chicken, sweet potato, and broccoli to the bowl and toss thoroughly until every piece is evenly coated in the marinade.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded so the vegetables roast instead of steam.

• 7

  Bake for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the sweet potatoes are fork-tender.

• 8

  Garnish with fresh parsley and store in airtight containers for a meal-prep lunch that reheats beautifully.