NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp onion powder

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel to ensure a crispy finish, then cut into 1-inch bite-sized cubes.

• 3

  Chop the broccoli, red bell pepper, and zucchini into uniform pieces to ensure they roast evenly alongside the chicken.

• 4

  In a large mixing bowl, combine the chicken cubes and chopped vegetables, then drizzle with the extra virgin olive oil.

• 5

  Sprinkle the sea salt, black pepper, garlic powder, dried oregano, and onion powder over the mixture.

• 6

  Toss everything thoroughly until the chicken and vegetables are well-coated in the oil and spices.

• 7

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

• 8

  Roast for 18 to 22 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender-crisp with browned edges.

• 9

  Remove from the oven and serve immediately while the chicken is hot and the vegetables are vibrant.