NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 medium sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

1 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Prepare the vegetables by dicing the sweet potato into half-inch cubes and slicing the carrots and bell peppers into bite-sized pieces.

• 3

  Place the chicken breast on one side of the prepared baking sheet and arrange the sweet potatoes, broccoli, carrots, and peppers on the other side.

• 4

  Drizzle the olive oil over the chicken and the vegetable medley.

• 5

  Evenly sprinkle the dried oregano, garlic powder, sea salt, and black pepper over all the ingredients on the pan.

• 6

  Use your hands or tongs to toss the vegetables until coated and rub the seasoning into both sides of the chicken breast.

• 7

  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.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 9

  Garnish with freshly chopped parsley and serve immediately, or portion into containers for a high-protein meal prep that stays fresh for three days.