Roasted Vegetable and Chicken Bowl

Step 1

Preheat oven to 425°F. Cut the 1 lb chicken breast into 1-inch pieces. Toss with 2 tbsp olive oil, salt, and pepper on a baking sheet.

Step 2

Chop the 2 cups broccoli, 2 carrots, 1 sweet potato, and 1 red bell pepper into bite-size pieces. Add to the baking sheet, drizzle with 1 tbsp olive oil, and toss to coat.

Step 3

Roast for 20-25 minutes, until chicken is cooked through and vegetables are tender and lightly charred, stirring once halfway.

Step 4

Meanwhile, mix the 0.5 cup yogurt with 1 tbsp lemon juice, salt, and pepper to make a sauce.

Step 5

Serve the roasted chicken and vegetables in bowls, drizzled with the yogurt sauce. Add a squeeze of lemon if desired.