NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

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

  Slice the chicken breast into 1-inch bite-sized pieces and halve the baby potatoes to ensure they cook at the same rate.

• 3

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

• 4

  Place the chicken pieces, halved potatoes, broccoli florets, and sliced red bell pepper onto the prepared sheet pan.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, then toss thoroughly with your hands or tongs until every piece is well-coated.

• 6

  Spread the ingredients out into a single, even layer, making sure the pan is not overcrowded so the vegetables roast and develop color rather than steam.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are fork-tender and golden brown.

• 8

  Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.