NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 small Potato

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Red bell pepper

1 tbsp Olive oil

1 tsp Dried oregano

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp 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

  Chop the potato, carrots, and red bell pepper into uniform bite-sized pieces and break the broccoli into small florets.

• 3

  Place the chicken breast on one side of the baking sheet and arrange the chopped vegetables in a single layer on the remaining space.

• 4

  Drizzle the olive oil over the chicken and the vegetables, ensuring even coverage.

• 5

  Sprinkle the dried oregano, garlic powder, sea salt, and black pepper over everything on the tray.

• 6

  Toss the vegetables with your hands or a spatula and rub the seasoning into the chicken breast to ensure it is well-coated.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 9

  Garnish the entire dish with freshly chopped parsley and serve immediately or portion into containers for meal prep.