Name: Sheet Pan Lemon Herb Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.75 cup Sweet potato; 1 cup Broccoli; 0.5 cup Red bell pepper; 0.75 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Peel and cube the sweet potato into half-inch pieces, then place them on the pan and drizzle with a small portion of the olive oil.
Roast the sweet potatoes for 10 minutes to give them a head start while you prepare the remaining ingredients.
Cut the chicken breast into one-inch bite-sized pieces and chop the broccoli and red bell pepper.
In a small bowl, whisk together the remaining olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
Remove the pan from the oven and add the chicken, broccoli florets, and sliced bell peppers to the sweet potatoes.
Pour the lemon-herb dressing over all the ingredients on the pan and toss thoroughly to ensure an even coating.
Return the sheet pan to the oven and roast for another 15 to 18 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.
Garnish the dish with finely chopped fresh parsley before serving warm.

Nutrition

Ingredients

Instructions

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