NUTRITION

SERVINGS

INGREDIENTS

5.5 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

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 (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Dice the chicken breast, zucchini, and red bell pepper into uniform 1-inch pieces to ensure even cooking.

• 3

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

• 4

  Add the diced chicken, broccoli florets, zucchini, and bell peppers to the bowl, tossing thoroughly until every piece is well-coated in the herb dressing.

• 5

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

• 6

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.