NUTRITION

SERVINGS

INGREDIENTS

8 oz Chicken breast

1.5 cup Sweet potato

1 cup Zucchini

0.5 cup Red bell pepper

2 tbsp Extra virgin olive oil

1 tsp Dried oregano

0.5 tsp Dried thyme

0.5 tsp Garlic powder

1 tbsp Lemon juice

0.5 tsp Sea salt

0.25 tsp Black pepper

1 oz Feta cheese

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Place the cubed sweet potatoes on the sheet pan, drizzle with 1 tablespoon of olive oil, and sprinkle with half of the sea salt and black pepper.

• 3

  Roast the sweet potatoes for 15 minutes to ensure they become tender and slightly caramelized before adding the other ingredients.

• 4

  While the potatoes roast, whisk together the remaining 1 tablespoon of olive oil, lemon juice, dried oregano, dried thyme, and garlic powder in a small bowl.

• 5

  Remove the pan from the oven and add the chicken breasts, sliced zucchini, and chopped red bell pepper alongside the potatoes.

• 6

  Brush the herb and lemon mixture generously over the chicken breasts and toss the vegetables lightly to coat them in the aromatics.

• 7

  Season the entire pan with the remaining sea salt and black pepper, then return it to the oven for 18-20 minutes.

• 8

  Bake until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 9

  Remove from the oven, sprinkle the crumbled feta cheese over the top, and let the chicken rest for 5 minutes before slicing and serving.