NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

0.25 tbsp extra virgin olive oil

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp lemon juice

1 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 sheet pan with parchment paper for easy cleanup.

• 2

  Dice the sweet potato into half-inch cubes and chop the red bell pepper into bite-sized pieces.

• 3

  Cut the chicken breast into even 1-inch chunks to ensure they cook at the same rate as the vegetables.

• 4

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

• 5

  Place the chicken chunks, sweet potato cubes, broccoli florets, and bell peppers on the prepared sheet pan.

• 6

  Pour the lemon-herb dressing over the ingredients and toss thoroughly with your hands or tongs to coat every piece.

• 7

  Spread the mixture into a single layer, ensuring the pan is not overcrowded so the vegetables roast rather than steam.

• 8

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

• 9

  Let the meal cool slightly before portioning into airtight containers for your weekly meal prep.