NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp extra virgin olive oil

0.5 medium sweet potato

1 cup broccoli florets

0.5 medium red bell pepper

0.5 medium zucchini

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Cut the broccoli into bite-sized florets, slice the zucchini into half-moons, and chop the red bell pepper into 1-inch pieces.

• 4

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

• 5

  Add the chicken and all the chopped vegetables to the bowl, tossing thoroughly until every piece is well-coated in the marinade.

• 6

  Spread the mixture onto the prepared sheet pan 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 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and golden-brown.