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

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

• 3

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

• 4

  Place the diced chicken and all the chopped vegetables onto the prepared sheet pan.

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, then toss thoroughly with your hands or tongs to ensure every piece is well-coated.

• 6

  Spread the ingredients out into a single, even layer, making sure not to overcrowd the pan so the vegetables roast and brown rather than steam.

• 7

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