NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

1 cup Red bell pepper

0.25 cup Red onion

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a large sheet pan with parchment paper.

• 2

  Chop the sweet potato into 1/2-inch cubes and slice the chicken breast into bite-sized pieces.

• 3

  Cut the broccoli into small florets and the red bell pepper and red onion into 1-inch chunks.

• 4

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

• 5

  Add the chicken and all prepared vegetables to the bowl, tossing until everything is evenly coated in the marinade.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded to allow for even browning.

• 7

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

• 8

  Serve immediately while hot, optionally garnished with an extra squeeze of lemon.