NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

0.5 cup red bell pepper

0.75 tbsp extra virgin olive oil

1 tbsp fresh 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 and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into bite-sized cubes and halve the baby potatoes.

• 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 pieces, halved potatoes, broccoli florets, and chopped red bell pepper onto the prepared sheet pan.

• 5

  Pour the lemon-herb marinade over the chicken and vegetables, tossing thoroughly to ensure every piece is well-coated.

• 6

  Arrange the ingredients in a single, even layer across the pan to ensure they roast properly rather than steam.

• 7

  Bake for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are fork-tender.

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving or dividing into meal prep containers.