NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 medium Zucchini

1 medium Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and place them in a large mixing bowl.

• 3

  Slice the zucchini into half-moons and chop the red bell pepper and broccoli into uniform pieces, then add them to the bowl with the chicken.

• 4

  In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, dried oregano, and garlic powder until well combined.

• 5

  Pour the lemon-herb dressing over the chicken and vegetables, tossing thoroughly to ensure every piece is evenly coated.

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring enough space between pieces for even roasting.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables have developed slightly charred, golden edges.

• 8

  Remove from the oven and season immediately with sea salt and black pepper.

• 9

  Garnish with freshly chopped parsley and serve warm.