NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

1 medium Red bell pepper

0.5 tbsp Extra virgin olive oil

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

• 2

  Dice the chicken breast and sweet potato into uniform 1-inch cubes to ensure even cooking.

• 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, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Add the chicken and all the vegetables to the bowl, tossing thoroughly until every piece is coated in the herb marinade.

• 6

  Spread the mixture in a single layer across the prepared sheet pan, ensuring nothing is overcrowded so the veggies roast rather than steam.

• 7

  Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving or portioning into containers for meal prep.