NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 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 lemon zest

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, then chop the broccoli into bite-sized florets.

• 3

  Slice the chicken breast into even 1-inch strips or bite-sized pieces to ensure they cook at the same rate as the vegetables.

• 4

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

• 5

  Add the chicken, sweet potato cubes, and broccoli florets to the bowl and toss thoroughly until every piece is coated in the herb marinade.

• 6

  Spread the mixture onto the prepared sheet pan in a single layer, ensuring nothing is overcrowded so the vegetables 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 fork-tender.

• 8

  Remove from the oven and let cool slightly before dividing into meal prep containers for the week.