NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and prepare a large baking sheet.

• 2

  In a small bowl, whisk together half of the olive oil, the lemon juice, minced garlic, and dried oregano to create the marinade.

• 3

  Place the chicken breast in a shallow dish, coat with half of the marinade, and let it sit for 10 minutes to absorb the flavors.

• 4

  On the baking sheet, toss the broccoli florets, sliced bell peppers, and zucchini with the remaining olive oil, sea salt, and black pepper.

• 5

  Roast the vegetables in the oven for 18-20 minutes until they are tender and the edges are slightly charred.

• 6

  While the vegetables roast, heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked.

• 7

  Slice the chicken and serve it immediately alongside the roasted vegetables, drizzling any remaining marinade over the plate.