NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Zucchini

0.5 cup Sweet potato

PREPARATION

• 1

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

• 2

  Dice the chicken breast and sweet potato into 1-inch cubes, slice the carrots into rounds, and chop the zucchini into half-moons.

• 3

  In a small glass jar or bowl, whisk together the olive oil, lemon juice, oregano, thyme, garlic powder, sea salt, and black pepper until emulsified.

• 4

  Place the chicken pieces and all the chopped vegetables into a large mixing bowl, pour the herb dressing over the top, and toss thoroughly to ensure every piece is well-coated.

• 5

  Spread the mixture out in a single, even layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast properly.

• 6

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