NUTRITION

SERVINGS

INGREDIENTS

2 oz chicken breast

6 oz baby potatoes

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into small bite-sized pieces and halve the baby potatoes so they cook quickly.

• 3

  Chop the broccoli into small florets and slice the red bell pepper into thin strips.

• 4

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

• 5

  Place the chicken, potatoes, broccoli, and peppers onto the sheet pan and pour the lemon-herb dressing over the top.

• 6

  Toss the ingredients thoroughly with your hands or tongs to ensure every piece is well-coated.

• 7

  Spread the mixture out into a single layer, ensuring the pan is not overcrowded so the vegetables roast instead of steam.

• 8

  Bake for 20 to 22 minutes, or until the chicken is cooked through and the potatoes are golden and fork-tender.