NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

1 tbsp lemon juice

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, and chop the broccoli and bell pepper into bite-sized pieces.

• 3

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

• 4

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

• 5

  Add the chicken strips and all the chopped vegetables to the bowl, tossing until every piece is thoroughly coated in the herb marinade.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to crowd the pan so the vegetables can roast rather than steam.

• 7

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

• 8

  Allow the meal to cool slightly before portioning into airtight containers for a high-protein, meal-prep friendly lunch.