NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

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

• 3

  In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 4

  Add the chicken and chopped vegetables to the bowl and toss thoroughly until every piece is evenly coated in the herb marinade.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded to allow for proper roasting.

• 6

  Roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.