NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and zucchini into similar bite-sized pieces.

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Add the chicken and chopped vegetables to the bowl, tossing thoroughly until every piece is coated in the lemon-herb mixture.

• 5

  Spread the mixture in a single, even layer onto the prepared baking sheet, ensuring the pieces aren't too crowded so they roast rather than steam.

• 6

  Roast for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender with lightly browned edges.