NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup baby potatoes

1 cup broccoli florets

1 cup red bell pepper

0.75 tbsp extra virgin olive oil

1 tbsp fresh 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 and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into uniform 1-inch bite-sized pieces and halve the baby potatoes so they cook evenly.

• 3

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

• 4

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

• 5

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

• 6

  Spread the ingredients out into a single even layer, ensuring the pan is not overcrowded so the vegetables roast 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.