NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 medium Bell pepper

0.5 medium Sweet potato

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Chop the sweet potato into small cubes, slice the bell pepper into strips, and break the broccoli into small florets, then add them to the bowl with the chicken.

• 4

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

• 5

  Pour the lemon-herb marinade over the chicken and vegetables, tossing thoroughly to ensure every piece is evenly coated.

• 6

  Spread the mixture across the prepared baking sheet in a single layer, making sure not to overcrowd the pan so the vegetables 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 sweet potatoes are tender and lightly browned.

• 8

  Remove from the oven and sprinkle with freshly chopped parsley before serving warm.