NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 clove garlic

0.5 whole lemon

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken, potatoes, broccoli florets, and sliced bell peppers onto the prepared sheet pan in a single layer.

• 4

  In a small bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, tossing thoroughly with your hands or tongs to coat every piece.

• 6

  Arrange the lemon slices across the top of the mixture to infuse the dish with bright acidity during roasting.

• 7

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