NUTRITION

SERVINGS

INGREDIENTS

30 oz Chicken breast (boneless, skinless)

2 medium Sweet potatoes

2 medium Zucchini

2 medium Red bell peppers

5 cups Broccoli florets

5 tbsp Extra virgin olive oil

3 tbsp Lemon juice

1 tsp Dried oregano

1 tsp Garlic powder

1.5 tsp Sea salt

0.5 tsp Black pepper

2 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line two large rimmed baking sheets with parchment paper.

• 2

  Peel the sweet potatoes and cut them into 1/2-inch cubes; slice the zucchini into half-moons and the bell peppers into 1-inch pieces.

• 3

  Cut the chicken breasts into even 1-inch bite-sized pieces to ensure they cook at the same rate as the vegetables.

• 4

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

• 5

  Place the chicken, sweet potatoes, zucchini, peppers, and broccoli florets into a large mixing bowl and pour the lemon-herb dressing over the top, tossing thoroughly to coat.

• 6

  Spread the mixture evenly across the prepared baking sheets, ensuring the pieces are in a single layer and not overcrowded.

• 7

  Roast in the oven for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the sweet potatoes are tender.

• 8

  Remove from the oven, garnish with freshly chopped parsley, and divide into five equal containers for your weekly meal prep.