NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Bell pepper

1 cup Zucchini

0.5 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

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and zucchini into uniform bite-sized pieces.

• 3

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

• 4

  Place the chicken and vegetables in a large mixing bowl and pour the lemon-herb dressing over them, tossing thoroughly to coat every piece.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for the vegetables to roast rather than steam.

• 6

  Roast for 20 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

• 7

  Remove from the oven and serve warm, perhaps with a final squeeze of fresh lemon for extra brightness.