Name: Herb-Roasted Chicken and Rainbow Vegetable Plate
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 cup Sweet potato; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 1 tbsp Extra virgin olive oil; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh lemon juice

Nutrition

Per serving

513 calories

Protein: 53g; 41% of calories
Carbs: 34g; 26% of calories
Fat: 19g; 33% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Cut the chicken breast into 1-inch bite-sized pieces and cube the sweet potato into 1/2-inch pieces to ensure even cooking.
Place the chicken, sweet potato, broccoli florets, and sliced bell peppers into a large mixing bowl.
Drizzle with the olive oil and sprinkle with dried oregano, garlic powder, sea salt, and black pepper, tossing thoroughly to coat every piece.
Spread the mixture in a single layer on the prepared baking sheet, ensuring the ingredients are not overcrowded so they roast rather than steam.
Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender and lightly browned.
Remove from the oven and drizzle the fresh lemon juice over the entire plate before serving warm.

Nutrition

Ingredients

Instructions

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