NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup carrots

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 sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch cubes and chop the broccoli, bell peppers, and carrots into similar bite-sized 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 chicken and vegetables to the bowl and toss thoroughly until every piece is well-coated in the lemon-herb marinade.

• 5

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

• 6

  Bake for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 7

  Remove from the oven and let rest for 2 minutes before serving to allow the juices in the chicken to redistribute.