NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup broccoli florets

1 cup bell peppers

0.5 tbsp olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

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

  Peel the sweet potato and dice it into 1/2-inch cubes, then chop the bell peppers into bite-sized pieces.

• 3

  Cut the chicken breast into even 1-inch strips to ensure they cook at the same rate as the vegetables.

• 4

  In a small mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 5

  Place the chicken strips, sweet potato cubes, broccoli florets, and bell peppers onto the prepared sheet pan.

• 6

  Pour the lemon-herb marinade over the ingredients and toss thoroughly with your hands or tongs to ensure every piece is well-coated.

• 7

  Spread everything out into a single, even layer, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 8

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