NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast, boneless skinless

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

0.5 medium Sweet potato

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 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 rimmed baking sheet with parchment paper for easy cleanup and even roasting.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and place them in a large mixing bowl.

• 3

  Prepare the vegetables by chopping the broccoli into bite-sized florets, slicing the zucchini into half-moons, dicing the red bell pepper, and cubing the sweet potato into small 1/2-inch pieces.

• 4

  In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, sea salt, and black pepper until the marinade is well emulsified.

• 5

  Pour the lemon-herb marinade over the chicken and vegetables in the bowl, tossing thoroughly with your hands or a spatula to ensure every piece is evenly coated.

• 6

  Spread the mixture in a single layer across the prepared sheet pan, ensuring there is enough space between items so they roast and brown rather than steam.

• 7

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

• 8

  Remove from the oven and let the pan rest for 5 minutes before portioning the meal into airtight containers for your weekly meal prep.