NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast, boneless skinless

1 cup broccoli florets

0.5 cup red bell pepper, sliced

5 whole asparagus spears, trimmed

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

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

• 3

  Add the broccoli florets, sliced bell peppers, and trimmed asparagus to the bowl with the chicken.

• 4

  In a small jar or bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.

• 5

  Pour the lemon-herb dressing over the chicken and vegetables, tossing thoroughly to ensure every piece is evenly coated.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring the ingredients are not overcrowded to allow for proper roasting.

• 7

  Roast for 18-22 minutes until the chicken is cooked through and the vegetables are tender-crisp with light golden edges.