NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

0.5 cup red bell pepper

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

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and place them in a large mixing bowl.

• 3

  Add the halved baby potatoes, broccoli florets, and chopped red bell peppers to the bowl with the chicken.

• 4

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

• 5

  Pour the marinade over the chicken and vegetables, tossing thoroughly to ensure every piece is evenly coated.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring no pieces are overlapping for even roasting.

• 7

  Roast for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender when pierced with a fork.

• 8

  Remove from the oven and let rest for 5 minutes before portioning into meal prep containers.