NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup brussels sprouts

1 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and place them in a large mixing bowl.

• 3

  Trim and halve the Brussels sprouts and chop the red bell pepper into 1-inch pieces, then add them to the bowl with the chicken.

• 4

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

• 5

  Pour the dressing over the chicken and vegetables, tossing thoroughly to ensure every piece is evenly coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring there is space between the pieces for even browning.

• 7

  Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender with charred edges.

• 8

  Remove from the oven and immediately sprinkle with fresh lemon zest before serving.