NUTRITION

SERVINGS

INGREDIENTS

11.5 oz chicken breast

1 tbsp olive oil

1 medium white potato

2 cup broccoli florets

1 medium red bell pepper

3 clove garlic

1 tsp dried oregano

1 tsp dried thyme

0.5 tsp sea salt

0.5 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Scrub the white potato and dice into 1-inch cubes, chop the broccoli into florets, and slice the red bell pepper into thick strips.

• 3

  Mince the garlic cloves and place them in a small bowl with the olive oil, dried oregano, dried thyme, sea salt, and black pepper, whisking to combine.

• 4

  Place the chicken breast on one side of the sheet pan and spread the potato cubes, broccoli, and bell peppers across the remaining space.

• 5

  Drizzle the garlic-herb oil mixture over the chicken and the vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  Roast in the oven for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

• 7

  Remove from the oven and squeeze the fresh lemon juice over the chicken and vegetables before serving.