NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 small gold potato

1 cup broccoli florets

0.5 cup carrots

0.5 cup zucchini

0.75 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch cubes and dice the gold potato into small 1/2-inch pieces to ensure even cooking.

• 3

  Slice the carrots into rounds and the zucchini into half-moons, then place them on the sheet pan with the broccoli, potatoes, and chicken.

• 4

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

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, tossing thoroughly with your hands to ensure every piece is well-coated.

• 6

  Spread the mixture out in a single layer, ensuring there is space between items so they roast rather than steam.

• 7

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and fork-tender.

• 8

  Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.