* 150 g chicken breast, cut into medium cubes

medium sweet potato (150–200 g), peeled and diced

1 cup fresh broccoli florets

1 tablespoon olive oil

tablespoons fresh lemon juice

* 2 garlic cloves, minced

½ teaspoon oregano

A pinch of paprika

* Black pepper, to taste

Salt, to taste

Fresh parsley, optional, for garnish

Preheat the Oven: Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.

2. Season the Chicken: In a bowl, combine the chicken breast cubes with the minced garlic, 1 teaspoon of olive oil, 1 tablespoon of fresh lemon juice, oregano, paprika, salt, and black pepper. Mix well to coat the chicken evenly.

3. Roast the Sweet Potatoes: Place the diced sweet potatoes on the prepared baking tray. Drizzle with a little olive oil and season with salt and paprika. Roast for 15 minutes.

Add the Chicken and Broccoli: Carefully remove the tray from the oven. Add the marinated chicken cubes and broccoli florets alongside the sweet potatoes, spreading everything evenly across the tray.

Bake Until Cooked: Return the tray to the oven and bake for another 15–20 minutes, until the sweet potatoes are tender, the broccoli is lightly roasted, and the chicken is fully cooked. Ensure the chicken reaches an internal temperature of 74°C (165°F).

Finish and Serve: Remove the tray from the oven and drizzle the remaining tablespoon of fresh lemon juice over the chicken and vegetables. Garnish with chopped fresh parsley, if desired, and serve warm.