NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz baby potatoes

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

1 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 sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch cubes and halve the baby potatoes to ensure they cook evenly.

• 3

  Chop the broccoli into bite-sized florets and slice the red bell pepper into thin strips.

• 4

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

• 5

  Add the chicken, potatoes, broccoli, and peppers to the bowl, tossing thoroughly until every piece is well-coated with the herb marinade.

• 6

  Spread the mixture in a single layer across the prepared sheet pan, avoiding overcrowding so the vegetables roast rather than steam.

• 7

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are fork-tender and lightly golden.