NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup zucchini

1 cup red bell pepper

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

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 sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

  Slice the zucchini into half-moons, chop the red bell pepper into one-inch pieces, and trim the tough ends off the asparagus.

• 4

  Place the chicken breast on one side of the sheet pan and arrange the zucchini, peppers, and asparagus on the other side.

• 5

  Drizzle the lemon-herb marinade over both the chicken and the vegetables, using your hands or a brush to ensure everything is thoroughly coated.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays incredibly juicy and tender.