NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried rosemary

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and chop the broccoli and bell pepper into bite-sized pieces.

• 3

  Slice the chicken breast into even 1-inch strips to ensure quick and even cooking on the sheet pan.

• 4

  In a small bowl, whisk together the olive oil, lemon juice, rosemary, garlic powder, salt, and pepper.

• 5

  Place the chicken and all the vegetables onto the prepared sheet pan and drizzle the lemon-herb marinade over the top.

• 6

  Toss everything well with your hands or tongs until evenly coated, then spread it out into a single layer.

• 7

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender.

• 8

  Allow the mixture to cool slightly before transferring it to a meal prep container for a delicious, dairy-free lunch.