NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.75 cup Sweet potato

0.75 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a large sheet pan with parchment paper.

• 2

  Dice the sweet potato into 1/2-inch cubes and cut the chicken breast into bite-sized pieces.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.

• 4

  Place the chicken, sweet potato, broccoli, and sliced bell peppers on the prepared sheet pan.

• 5

  Drizzle the lemon-herb mixture over the ingredients and toss thoroughly to ensure everything is evenly coated.

• 6

  Spread the mixture into a single layer, ensuring the chicken and vegetables are not overcrowded.

• 7

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

• 8

  Divide into meal prep containers and store in the refrigerator for up to 4 days for a convenient lunch.