NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

1 tbsp fresh lemon juice

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

  Dice the sweet potato into 1/2-inch cubes and chop the red bell pepper into bite-sized pieces.

• 3

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

• 4

  Place the chicken breast, sweet potato cubes, broccoli florets, and bell peppers onto the prepared sheet pan.

• 5

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

• 6

  Arrange the ingredients in a single layer, ensuring the chicken has enough space to roast properly.

• 7

  Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.