NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup baby potatoes

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 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 sheet pan with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and cut the chicken breast into uniform 1-inch pieces to ensure even cooking.

• 3

  Place the potatoes on the prepared sheet pan, drizzle with half of the olive oil and a pinch of salt, then roast for 10 minutes.

• 4

  Remove the pan from the oven and add the chicken pieces, broccoli florets, and sliced red bell peppers.

• 5

  In a small jar or bowl, whisk together the remaining olive oil, lemon juice, oregano, garlic powder, sea salt, and black pepper.

• 6

  Drizzle the lemon-herb mixture over the chicken and vegetables, tossing everything thoroughly with tongs to coat.

• 7

  Return the pan to the oven and roast for an additional 15 to 20 minutes until the chicken is cooked through and the potatoes are fork-tender.

• 8

  Garnish the dish with freshly chopped parsley and an extra squeeze of lemon if desired before serving.