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 uniform 1-inch cubes to ensure even cooking.

• 3

  Prepare the vegetables by chopping the broccoli into bite-sized florets, slicing the bell pepper into strips, and cutting the zucchini into half-moons.

• 4

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

• 5

  Add the cubed chicken and all the prepared vegetables to the bowl, tossing thoroughly until every piece is well-coated with the lemon-herb mixture.

• 6

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

• 7

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is fully cooked through and the vegetables are tender with slightly charred edges.

• 8

  Remove from the oven and serve immediately, adding an extra squeeze of fresh lemon if desired for added brightness.