NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

0.5 cup Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Lemon juice

1 tsp Garlic

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the cubed sweet potato, broccoli florets, sliced red bell pepper, and sliced zucchini onto the prepared sheet pan.

• 4

  Drizzle exactly half of the lemon-herb marinade over the vegetables and toss them thoroughly until they are evenly coated.

• 5

  Place the chicken breast in the center of the sheet pan, moving some vegetables aside if needed, and brush the remaining marinade over both sides of the chicken.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 7

  Remove the pan from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices stay locked inside.