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 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 rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into 1-inch bite-sized cubes and place them in a large mixing bowl.

• 3

  Chop the broccoli into small florets, seed and dice the red bell pepper, and slice the zucchini into half-moons.

• 4

  In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, sea salt, and black pepper until well combined.

• 5

  Add all the chopped vegetables to the bowl with the chicken and pour the lemon-herb dressing over the top.

• 6

  Toss everything together with your hands or tongs to ensure every piece of chicken and vegetable is thoroughly coated in the seasonings.

• 7

  Spread the mixture onto the prepared sheet pan in a single, even layer, ensuring nothing is overcrowded so the veggies roast rather than steam.

• 8

  Roast in the center of the oven for 20 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.