NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 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 rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and chop the broccoli, bell peppers, and zucchini into uniform pieces to ensure even cooking.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 4

  Place the chicken and vegetables on the prepared sheet pan and pour the lemon-herb mixture over them, tossing thoroughly with your hands or tongs to coat every piece.

• 5

  Spread the ingredients out into a single, even layer on the pan, making sure not to overcrowd them so they roast properly rather than steaming.

• 6

  Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly caramelized edges.

• 7

  Remove from the oven and let rest for 5 minutes before dividing into meal prep containers for the week.