NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Baby potatoes

1 cup Broccoli florets

0.5 cup Red bell pepper

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

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 bite-sized pieces and halve the baby potatoes to ensure they cook at the same rate.

• 3

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

• 4

  Place the chicken, potatoes, broccoli florets, and sliced red bell pepper onto the prepared sheet pan.

• 5

  Drizzle the lemon-herb dressing over the ingredients and toss thoroughly with your hands or tongs until everything is evenly coated.

• 6

  Spread the mixture out into a single layer, ensuring the chicken and vegetables are not overcrowded to allow for proper roasting.

• 7

  Roast 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, garnish with finely chopped fresh parsley, and divide into meal prep containers.