NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup sweet potato

0.5 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

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 small, toddler-friendly half-inch cubes, and chop the broccoli and peppers into similar sizes.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper to create the marinade.

• 4

  Place the chicken and all the vegetables on the sheet pan, drizzle with the marinade, and toss thoroughly to coat every piece.

• 5

  Spread the mixture into a single even layer, ensuring there is space between items so they roast rather than steam.

• 6

  Bake for 20 to 25 minutes until the chicken is cooked through and the sweet potatoes are tender when pierced with a fork.

• 7

  Allow the pan to rest for 5 minutes before serving to let the juices redistribute, making the chicken extra tender for little ones.