NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

0.25 tbsp extra virgin olive oil

1 tbsp lemon juice

2 cloves garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast and sweet potato into uniform 1-inch cubes to ensure they cook at the same rate.

• 3

  Chop the broccoli into bite-sized florets, slice the red bell pepper into strips, and cut the zucchini into half-moons.

• 4

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Place the chicken cubes and all the chopped vegetables onto the prepared sheet pan.

• 6

  Drizzle the lemon-herb dressing over the ingredients and toss thoroughly with your hands or tongs until every piece is well-coated.

• 7

  Spread the mixture into a single, even layer, ensuring the pan is not overcrowded so the vegetables roast rather than steam.

• 8

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