NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

0.5 cup sweet potato

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried oregano

0.5 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

  Cut the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and sweet potato into similar bite-sized pieces to ensure even cooking.

• 3

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

• 4

  Place the chicken and chopped vegetables onto the prepared sheet pan and pour the lemon-herb mixture over the top.

• 5

  Toss everything thoroughly with your hands or tongs until every piece is well-coated in the dressing, then spread into a single layer.

• 6

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 7

  Remove from the oven and let rest for a few minutes before serving to keep the chicken juicy.