NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 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 (200°C) 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 to create the marinade.

• 4

  Place the chicken and vegetables in a large mixing bowl, pour the marinade over them, and toss thoroughly to ensure every piece is well-coated.

• 5

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

• 6

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

• 7

  Remove from the oven and let rest for 2 minutes before serving warm with an optional extra squeeze of fresh lemon.