NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 cup Red bell pepper

1 cup Zucchini

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel and cut into uniform 1-inch cubes.

• 3

  Chop the broccoli florets, red bell pepper, and zucchini into bite-sized pieces, ensuring they are roughly the same size as the chicken for even cooking.

• 4

  In a large mixing bowl, combine the chicken cubes and chopped vegetables.

• 5

  Drizzle the extra virgin olive oil over the mixture and sprinkle with sea salt, black pepper, garlic powder, onion powder, and dried oregano.

• 6

  Toss everything together with your hands or a large spoon until every piece is thoroughly and evenly coated with oil and spices.

• 7

  Spread the mixture out in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 8

  Roast in the center of the oven for 20 to 25 minutes, tossing the medley halfway through, until the chicken is cooked through and the vegetables have developed crispy, charred edges.

• 9

  Remove from the oven and let rest for 2 minutes before serving warm.