NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken thighs dry with a paper towel and cut them into 1.5-inch bite-sized pieces.

• 3

  Chop the broccoli into small florets, slice the bell pepper into strips, and cut the zucchini into half-moons.

• 4

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.

• 5

  Place the chicken and vegetables on the prepared sheet pan and pour the lemon-herb dressing over them.

• 6

  Toss everything thoroughly with your hands or tongs until evenly coated, then spread into a single layer.

• 7

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

• 8

  Serve immediately, optionally garnished with a sprinkle of fresh parsley or an extra squeeze of lemon.