NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.75 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

2 tsp extra virgin olive oil

1 tbsp lemon juice

1 tsp minced garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the chicken breast and sweet potato into uniform 1-inch cubes to ensure even cooking.

• 3

  Chop the broccoli into small florets and slice the red bell pepper into bite-sized pieces.

• 4

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

• 5

  Arrange the chicken and all the vegetables on the prepared sheet pan in a single layer.

• 6

  Drizzle the lemon-herb dressing over the chicken and vegetables, then toss to coat every piece thoroughly.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 8

  Serve immediately or portion into a meal prep container for a healthy grab-and-go lunch.