NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup sweet potato

0.25 tbsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 peel and dice the sweet potato into small, half-inch cubes to ensure they cook through.

• 3

  Chop the broccoli into small florets and slice the red bell pepper into bite-sized strips.

• 4

  Place the chicken, sweet potato, broccoli, and bell pepper onto the prepared sheet pan in a single layer.

• 5

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

• 6

  Drizzle the lemon-herb dressing over the chicken and vegetables, then use your hands or tongs to toss everything until thoroughly and evenly coated.

• 7

  Spread the mixture out again, ensuring there is space between the pieces so they roast rather than steam.

• 8

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and slightly caramelized on the edges.