NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup bell pepper

4 oz baby potatoes

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried rosemary

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the chicken breast into even 1-inch strips and halve the baby potatoes to ensure everything cooks at the same rate.

• 3

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

• 4

  Place the chicken strips, halved potatoes, broccoli florets, and sliced bell peppers onto the prepared sheet pan.

• 5

  Drizzle the lemon-herb oil mixture over the ingredients and toss thoroughly with your hands or tongs to coat every piece evenly.

• 6

  Spread the ingredients into a single layer, ensuring the chicken and vegetables are not overcrowded so they roast rather than steam.

• 7

  Bake in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are fork-tender.

• 8

  Remove from the oven and serve immediately while the vegetables are crisp and the chicken is juicy.