NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 medium red bell pepper

0.5 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 (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, then slice the red bell pepper into thin strips.

• 3

  Cut the chicken breast into uniform 1-inch bite-sized pieces to ensure even cooking and quick roasting.

• 4

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

• 5

  Add the chicken, sweet potato cubes, broccoli florets, and bell pepper strips to the bowl, tossing thoroughly until everything is well-coated in the marinade.

• 6

  Spread the mixture in a single layer across the prepared sheet pan, ensuring pieces are not overcrowded so they roast rather than steam.

• 7

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