NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch cubes and slice the baby potatoes into halves or quarters so they cook quickly.

• 3

  Chop the red bell pepper into 1-inch pieces and break the broccoli into bite-sized florets.

• 4

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

• 5

  Add the chicken, potatoes, peppers, and broccoli to the bowl and toss thoroughly until every piece is coated in the herb marinade.

• 6

  Spread the mixture onto the prepared sheet pan in a single even layer, making sure not to crowd the ingredients so they roast instead of steam.

• 7

  Bake for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are tender and lightly browned.

• 8

  Remove from the oven and garnish with fresh chopped parsley and an optional extra squeeze of lemon juice before serving.