NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

1 cup Zucchini

0.5 medium Sweet potato

0.75 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Garlic powder

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and chop the sweet potato, zucchini, and bell pepper into similar-sized cubes.

• 3

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

• 4

  Place the chicken and all the chopped vegetables onto the prepared sheet pan in a single, even layer.

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, tossing thoroughly with your hands or tongs to ensure everything is well-coated.

• 6

  Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and slightly caramelized.

• 7

  Remove from the oven and let rest for 5 minutes before serving or portioning into containers for meal prep.