NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup bell pepper

0.5 cup sweet potato

0.5 cup carrots

1 tbsp extra virgin olive oil

1 tbsp 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 baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast, sweet potato, carrots, and bell peppers into uniform 1-inch cubes to ensure even cooking.

• 3

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

• 4

  Place the chicken and all the chopped vegetables into a large bowl and pour the lemon-herb dressing over them, tossing well to coat every piece.

• 5

  Spread the mixture in a single layer across the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.