NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried oregano

0.5 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 1-inch cubes and chop the broccoli, bell pepper, and zucchini into uniform bite-sized pieces.

• 3

  In a small glass jar or bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper until well emulsified.

• 4

  Place the chicken and chopped vegetables onto the prepared baking sheet and pour the lemon-herb dressing over them.

• 5

  Toss everything thoroughly with your hands or tongs to ensure every piece is coated, then spread into a single layer so nothing is crowded.

• 6

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

• 7

  Remove from the oven and serve immediately while hot, adding an extra squeeze of lemon if desired.