NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1.5 cup broccoli florets

1 medium red bell pepper

0.5 cup sweet potato

1 tbsp lemon juice

1 tsp lemon zest

2 clove garlic

0.5 tsp dried oregano

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 baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and place them into a large mixing bowl.

• 3

  Prepare the vegetables by cutting the broccoli into small florets, slicing the red bell pepper into thin strips, and peeling and cubing the sweet potato into 1/2-inch pieces.

• 4

  Add all the prepared vegetables into the bowl with the chicken.

• 5

  In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper until well combined.

• 6

  Pour the lemon-herb dressing over the chicken and vegetables, tossing thoroughly with your hands or a spatula to ensure every piece is evenly coated.

• 7

  Spread the mixture in a single, even layer onto the prepared baking sheet, ensuring the pieces aren't too crowded so they roast rather than steam.

• 8

  Place the sheet pan in the oven and roast for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.

• 9

  For extra color, you can broil the tray for the last 2 minutes until the edges of the broccoli are slightly charred.

• 10

  Remove from the oven and serve immediately while hot and fragrant.