Lemon Garlic Chicken with Roasted Vegetables

Click me to change my theme ... Lemon Garlic Chicken with Roasted Vegetables

This recipe provides a balanced meal with lean protein from the chicken and a variety of colorful vegetables that are rich in nutrients, vitamins, and antioxidants. You can adjust the recipe based on your taste preferences and add additional seasoning if desired.

Ingredients:
    For the Lemon Garlic Chicken:
  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
    For the Roasted Vegetables:
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 1 large red onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
    Instructions:
  1. Preheat the oven to 400°F.
  2. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and black pepper. Add the chicken breasts and toss to coat.
  3. Place the chicken breasts in a large baking dish and bake for 25-30 minutes, or until the chicken is cooked through.
  4. While the chicken is cooking, prepare the roasted vegetables. In a large bowl, toss the sweet potatoes, red onion, red bell pepper, and green bell pepper with olive oil, thyme, salt, and black pepper.
  5. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until the vegetables are tender and lightly browned.
  6. Once the chicken and vegetables are done, divide them into individual meal prep containers. Allow them to cool, then store in the refrigerator for up to 4 days.