Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz chicken breast; 1 medium sweet potato; 1.5 cup broccoli florets; 1 medium red bell pepper; 1.5 tbsp olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.5 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

640 calories

Protein: 54g; 33% of calories
Carbs: 48g; 29% of calories
Fat: 27g; 38% of calories

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.
Dice the chicken breast and the sweet potato into uniform 1-inch cubes to ensure even cooking.
Chop the red bell pepper into bite-sized pieces and break the broccoli into small florets.
In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.
Place the chicken, sweet potatoes, broccoli, and bell peppers onto the prepared sheet pan.
Pour the lemon-herb oil mixture over the ingredients and toss thoroughly with your hands or tongs until every piece is well-coated.
Spread the mixture out into a single layer, making sure the pan isn't overcrowded so the vegetables roast rather than steam.
Roast in the center of the oven for 22 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender and lightly browned.

Nutrition

Ingredients

Instructions

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