NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

0.5 cup sweet potato

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

• 2

  Cut the chicken breast and sweet potato into 1-inch cubes, chop the bell pepper into bite-sized pieces, and slice the zucchini into half-moons.

• 3

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

• 4

  Arrange the chicken cubes and all the prepared vegetables on the sheet pan in a single layer to ensure even roasting.

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, tossing thoroughly with your hands or tongs until everything is well-coated.

• 6

  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.

• 7

  Remove from the oven and let the meal cool slightly before transferring it into an airtight meal prep container for the week.