Name: Lemon Herb Chicken and Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 1 medium raw sweet potato; 1 cup raw broccoli florets; 0.5 cup raw red bell pepper; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

564 calories

Protein: 51g; 36% of calories
Carbs: 47g; 33% of calories
Fat: 20g; 31% 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.
Peel the sweet potato and cut it into 1/2-inch cubes; chop the broccoli and bell pepper into bite-sized pieces.
Slice the raw chicken breast into 1-inch chunks so they cook evenly with the vegetables.
In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
Add the chicken, sweet potatoes, broccoli, and bell peppers to the bowl, tossing until every piece is thoroughly coated in the herb oil.
Spread the mixture in a single layer on the prepared sheet pan, ensuring the ingredients aren't crowded so they roast rather than steam.
Bake for 22 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are golden and fork-tender.

Nutrition

Ingredients

Instructions

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