NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

0.5 cup sweet potato

1 cup zucchini

0.5 cup red bell pepper

1 tbsp fresh rosemary

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

PREPARATION

• 1

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

• 2

  Dice the sweet potato into small half-inch cubes, slice the zucchini into rounds, and chop the red bell pepper into bite-sized pieces.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, minced fresh rosemary, garlic powder, sea salt, and black pepper to create the marinade.

• 4

  Place the chicken breast on one side of the baking sheet and spread the prepared vegetables across the remaining space.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it moist, then serve alongside the roasted vegetables.