NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 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 sheet pan with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, then chop the chicken breast into similar bite-sized pieces.

• 3

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

• 4

  Place the chicken cubes, sweet potato cubes, and broccoli florets onto the prepared sheet pan.

• 5

  Pour the lemon-herb dressing over the chicken and vegetables, tossing thoroughly with tongs to ensure an even coating.

• 6

  Spread the mixture out into a single layer, making sure the pieces are not overlapping so they 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 when pierced with a fork.

• 8

  Remove from the oven and garnish with finely chopped fresh parsley before serving or packing into meal prep containers.