Lemon Herb Grilled Chicken with Roasted Sweet Potato Medley

Ingredients

• 4 4-oz pieces boneless, skinless chicken breasts, trimmed of excess fat
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 lb brussels sprouts, trimmed and halved
• 2 medium bell peppers, seeded and cut into 1-inch pieces
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   In a shallow baking dish, combine the lemon juice, 1 tbsp olive oil, oregano, basil, garlic powder, salt, and pepper. Add the chicken breasts and turn to coat evenly. Cover and marinate for 30 minutes.

2. 2

   Preheat the oven to 400°F. On a large baking sheet, toss the sweet potato cubes, Brussels sprouts, and bell pepper pieces with 2 tbsp olive oil, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.