NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 medium red bell pepper

1 medium 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

  Chop the red bell pepper and zucchini into bite-sized pieces and break the broccoli into small, uniform florets.

• 3

  Slice the chicken breast into even 1-inch strips or cubes to ensure they cook at the same rate as the vegetables.

• 4

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

• 5

  Add the chicken pieces and all the chopped vegetables to the bowl, tossing thoroughly until every piece is well-coated in the herb marinade.

• 6

  Spread the mixture in a single layer across the prepared baking sheet, ensuring the pieces are not overcrowded so they roast rather than steam.

• 7

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

• 8

  Serve immediately while hot, optionally garnishing with extra fresh herbs or a squeeze of lemon if desired.