NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

4 oz Baby potatoes

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tsp Garlic powder

1 tbsp Fresh lemon juice

1 tsp Lemon zest

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Place the halved baby potatoes on the pan, drizzle with half of the olive oil and a pinch of sea salt, then roast for 12 minutes to give them a head start.

• 3

  While the potatoes are roasting, chop the chicken breast into 1-inch bite-sized pieces and cut the broccoli and red bell pepper.

• 4

  Remove the pan from the oven and add the chicken, broccoli florets, and sliced bell peppers to the space around the potatoes.

• 5

  Drizzle the remaining olive oil, fresh lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper over everything.

• 6

  Use a spatula or clean hands to toss all the ingredients directly on the pan until they are evenly coated in the lemon-herb mixture.

• 7

  Spread everything out into a single layer and return the pan to the oven for 15-18 minutes until the chicken is cooked through and the vegetables are tender.