NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

0.75 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 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 and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Dice the chicken breast and sweet potato into uniform 1-inch cubes to ensure they cook evenly.

• 3

  Chop the broccoli into bite-sized florets and slice the red bell pepper into 1-inch pieces.

• 4

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

• 5

  Place the chicken and all the vegetables onto the prepared sheet pan.

• 6

  Pour the lemon-herb dressing over the ingredients and toss thoroughly with your hands or tongs to coat every piece.

• 7

  Spread the mixture out into a single layer, ensuring nothing is overcrowded so the vegetables roast rather than steam.

• 8

  Roast in 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.