NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Yukon gold potatoes

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

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 sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and chop the potatoes and bell pepper into similar sizes to ensure even cooking.

• 3

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

• 4

  Add the chicken pieces, cubed potatoes, broccoli florets, and chopped bell peppers to the bowl, tossing thoroughly until every piece is coated in the marinade.

• 5

  Spread the mixture in a single, even layer across the prepared sheet pan, making sure not to overcrowd the ingredients so they roast rather than steam.

• 6

  Roast in the center of the oven for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the potatoes are fork-tender.