NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 cup Broccoli florets

1 cup Bell pepper

0.5 cup Baby potatoes

1 tbsp Extra virgin 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 (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and halve the baby potatoes to ensure even cooking across the pan.

• 3

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

• 4

  Place the chicken, broccoli florets, sliced bell peppers, and potatoes on the prepared sheet pan.

• 5

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

• 6

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

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before portioning into meal prep containers for the week.