NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

0.5 cup Sliced carrots

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the olive oil, fresh lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper until the marinade is emulsified.

• 3

  Place the chicken breast, broccoli florets, and sliced carrots onto the prepared sheet pan.

• 4

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

• 5

  Spread the ingredients out into a single layer, making sure the chicken has enough space around it to roast evenly rather than steam.

• 6

  Roast for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are fork-tender with golden edges.

• 7

  Remove the pan from the oven and allow the chicken to rest for 5 minutes before slicing to ensure the juices stay locked in.