NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

1 small sweet potato

1 tbsp extra virgin olive oil

1 tbsp lemon juice

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 sheet pan with parchment paper for easy cleanup.

• 2

  Dice the small sweet potato into 1/2-inch cubes and chop the red bell pepper into bite-sized pieces.

• 3

  Slice the chicken breast into even 1-inch strips to ensure they cook quickly and remain juicy.

• 4

  Place the chicken strips, sweet potato cubes, broccoli florets, and bell peppers onto the prepared sheet pan.

• 5

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

• 6

  Drizzle the lemon-herb dressing over the chicken and vegetables, tossing thoroughly with your hands or tongs to ensure an even coat.

• 7

  Spread the ingredients out into a single layer, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 8

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.

• 9

  Remove from the oven and garnish with freshly chopped parsley before serving warm.