NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup carrots

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Chop the broccoli into bite-sized florets, slice the bell pepper into thin strips, and slice the carrots into thin rounds.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the baking sheet and arrange the vegetables in a single layer on the remaining space.

• 5

  Drizzle the lemon-herb marinade over both the chicken and the vegetables, tossing the vegetables with tongs to ensure they are evenly coated.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips and serving alongside the roasted vegetables.