NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

0.25 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

1 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 sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and chop the broccoli, bell peppers, and zucchini into uniform sizes to ensure even cooking.

• 3

  In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 4

  Place the chicken and chopped vegetables onto the prepared sheet pan and pour the lemon-herb dressing over the top, tossing thoroughly with your hands to coat every piece.

• 5

  Spread the mixture out into a single layer, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 6

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

• 7

  Remove from the oven and serve immediately, perhaps with an extra squeeze of fresh lemon if desired.