INGREDIENTS
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2 pounds of chicken breast fillets
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1 pound of small red potatoes (quartered)
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1/2 pound of dutch/baby carrots (trimmed and peeled)
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1/4 cup of olive oil
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1/3 cup of freshly squeezed lemon juice
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1 teaspoon of dried oregano
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1 teaspoon of onion powder
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2 teaspoons of crushed garlic
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1 teaspoon of salt
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freshly cracked black pepper to taste