NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium Yukon Gold potato

0.5 cup carrots

1 cup broccoli florets

0.25 cup red onion

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 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

  Dice the Yukon Gold potato and carrots into 1/2-inch cubes to ensure they roast at the same rate as the protein.

• 3

  Cut the chicken breast into bite-sized pieces and place them on the sheet pan along with the potatoes, carrots, broccoli florets, and sliced red onion.

• 4

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

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, tossing thoroughly with your hands or tongs to coat every piece.

• 6

  Spread the mixture into a single even layer, making sure not to overcrowd the pan so the vegetables become tender and golden rather than steamed.

• 7

  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 potatoes are fork-tender.

• 8

  Remove from the oven and garnish with finely chopped fresh parsley before serving.