NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 medium Sweet potato

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 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

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes; chop the red bell pepper into bite-sized pieces and break the broccoli into small florets.

• 3

  Place the chicken breast on one side of the prepared baking sheet and arrange the chopped vegetables in a single layer on the other side.

• 4

  Drizzle the extra virgin olive oil and fresh lemon juice over both the chicken and the vegetables.

• 5

  Evenly sprinkle the dried oregano, garlic powder, sea salt, and black pepper over everything on the pan.

• 6

  Toss the vegetables with your hands or a spatula to ensure they are well-coated, and rub the seasoning into both sides of the chicken.

• 7

  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 fork-tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain to maintain juiciness.

• 9

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.