NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 medium Sweet potato

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

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 sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch cubes and dice the sweet potato into small half-inch pieces to ensure they cook at the same rate.

• 3

  Chop the broccoli into bite-sized florets and the red bell pepper into 1-inch squares.

• 4

  Place the chicken, sweet potatoes, broccoli, and bell peppers onto the prepared sheet pan.

• 5

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

• 6

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

• 7

  Spread the mixture out into a single, even layer across the pan, avoiding overcrowding so the vegetables roast rather than steam.

• 8

  Bake for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender and slightly caramelized.

• 9

  Remove from the oven and let rest for 2 minutes before serving or portioning into meal prep containers.