NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 tbsp Extra virgin olive oil

0.5 cup Sweet potato

1 cup Zucchini

0.5 cup Red bell pepper

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Cut the chicken breast and sweet potato into 1-inch cubes, slice the zucchini into thick half-moons, and chop the bell pepper into bite-sized pieces.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken and all the chopped vegetables onto the prepared sheet pan.

• 5

  Pour the lemon-herb dressing over the chicken and vegetables, tossing with your hands or tongs until everything is thoroughly and evenly coated.

• 6

  Spread the mixture into a single layer on the pan and roast for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender.