Name: Sheet Pan Lemon Herb Chicken
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; 1 cup raw bell pepper; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

582 calories

Protein: 52g; 35% of calories
Carbs: 51g; 35% of calories
Fat: 20g; 30% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Dice the raw sweet potato into 1/2-inch cubes and cut the raw chicken breast into uniform 1-inch pieces.
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, diced sweet potatoes, raw broccoli florets, and sliced raw bell pepper onto the prepared sheet pan.
Drizzle the lemon-herb dressing over the chicken and vegetables, tossing with your hands or tongs to ensure everything is well coated.
Spread the ingredients out into a single, even layer so they roast rather than steam.
Roast for 25 minutes, or until the chicken is cooked through and the sweet potatoes are golden and tender.

Nutrition

Ingredients

Instructions

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