Ingredients:

  • 1.5 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 cups broccoli florets, bite-sized
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
  • 4 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together 3 tbsp olive oil, lemon juice, minced garlic, oregano, salt, and pepper until smooth.
  3. Add cubed chicken breasts to the bowl and toss until evenly coated in the marinade.
  4. Spread the marinated chicken evenly across one half of the baking sheet.
  5. In the same mixing bowl, toss the diced sweet potatoes and broccoli with the remaining 1 tbsp olive oil and leftover marinade.
  6. Arrange the vegetables in a single layer on the remaining half of the pan.
  7. Roast for 20-25 minutes until chicken is opaque and sweet potatoes have mahogany-colored edges.
  8. Verify with a meat thermometer that the chicken has reached an internal temperature of 165°F (74°C).