NUTRITION

SERVINGS

INGREDIENTS

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

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and chop the broccoli, bell pepper, and zucchini into uniform sizes.

• 3

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

• 4

  Place the chicken and vegetables on the prepared sheet pan and pour the lemon-herb dressing over them, tossing well to ensure everything is evenly coated.

• 5

  Spread the mixture into a single layer, ensuring the pieces are not overcrowded to allow for proper browning.

• 6

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

• 7

  Remove from the oven, sprinkle with fresh lemon zest, and serve immediately.