NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

0.5 cup Sweet potato

1 tbsp Lemon juice

1 tsp Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

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 baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and set aside.

• 3

  Chop the broccoli, red bell pepper, zucchini, and sweet potato into uniform pieces to ensure they roast evenly.

• 4

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

• 5

  Place the chicken pieces and all the chopped vegetables onto the prepared baking sheet.

• 6

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, then toss thoroughly with your hands or tongs until every piece is well coated.

• 7

  Spread the mixture out into a single layer, ensuring the pan is not overcrowded so the ingredients roast rather than steam.

• 8

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 9

  Remove from the oven and serve immediately, perhaps with an extra squeeze of fresh lemon for added brightness.