Name: Lemon Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium sweet potato; 1 cup broccoli florets; 0.5 cup red bell pepper; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

575 calories

Protein: 51g; 35% of calories
Carbs: 51g; 35% of calories
Fat: 20g; 30% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash and peel the sweet potato, then dice it into 1/2-inch cubes for even cooking.
Chop the broccoli into bite-sized florets and slice the red bell pepper into 1-inch pieces.
Cut the chicken breast into 1-inch strips or cubes.
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
Add the chicken, sweet potato, broccoli, and bell pepper to the bowl and toss thoroughly until everything is well-coated in the herb oil.
Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.
Roast in the center of the oven for 20 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.
Serve immediately, drizzling any remaining juices from the pan over the chicken.

Nutrition

Ingredients

Instructions

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