NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

3 oz baby potatoes

0.25 tbsp extra virgin olive oil

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 and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and slice the baby potatoes into halves or quarters to ensure they cook evenly.

• 3

  Place the chicken pieces, baby potatoes, broccoli florets, and sliced red bell pepper onto the prepared sheet pan.

• 4

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

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, then toss thoroughly with your hands or tongs to coat every piece.

• 6

  Spread the ingredients out into a single layer, ensuring there is space between the items so they roast rather than steam.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are fork-tender.

• 8

  Remove from the oven and let the pan rest for 2 minutes before serving to allow the flavors to meld and the chicken to stay juicy.