NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

0.5 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup sweet potato

0.5 medium zucchini

0.5 medium red bell pepper

1 tbsp fresh 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 (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and chop the sweet potato into small cubes to ensure even cooking.

• 3

  Slice the zucchini into half-moons and roughly chop the red bell pepper into 1-inch pieces.

• 4

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

• 5

  Arrange the chicken pieces, broccoli florets, sweet potato, zucchini, and bell pepper on the prepared sheet pan in a single layer.

• 6

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, then use your hands or tongs to toss everything until thoroughly coated.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender.

• 8

  Remove from the oven and serve immediately while hot, adding an extra squeeze of fresh lemon if desired.