NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup bell pepper strips

1 cup zucchini slices

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 tsp dried thyme

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat 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 pieces and ensure all vegetables are chopped into uniform sizes for even roasting.

• 3

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

• 4

  Place the chicken pieces and chopped vegetables on the prepared baking sheet and drizzle the lemon-herb vinaigrette over the top.

• 5

  Toss everything thoroughly with your hands or tongs until every piece is evenly coated, then spread into a single layer on the sheet.

• 6

  Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender and lightly browned at the edges.