NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.5 cup sweet potato

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 bite-sized pieces and place them in a large mixing bowl.

• 3

  Chop the sweet potato, zucchini, and red bell pepper into 1-inch pieces, then break the broccoli into small, bite-sized florets.

• 4

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

• 5

  Add all the chopped vegetables to the bowl with the chicken and pour the lemon-herb dressing over the top.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated with the herb mixture.

• 7

  Spread the mixture in a single, even layer across the prepared sheet pan, ensuring pieces are not overlapping so they roast properly.

• 8

  Bake for 20-25 minutes until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 9

  Remove from the oven and serve immediately, optionally finishing with an extra squeeze of fresh lemon juice.