NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 medium sweet potato

1 cup broccoli florets

1 medium red bell pepper

0.5 cup zucchini

0.25 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

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

  Peel the sweet potato and cut it into 1/2-inch cubes; slice the red bell pepper into strips and the zucchini into half-moons.

• 3

  Cut the chicken breast into uniform 1-inch bite-sized pieces to ensure even cooking.

• 4

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

• 5

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

• 6

  Spread the mixture in a single, even layer across the prepared sheet pan, ensuring no pieces are overlapping.

• 7

  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.

• 8

  Serve immediately while hot, perhaps with an extra squeeze of fresh lemon if desired.