NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh 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 1-inch bite-sized cubes and chop the broccoli, bell pepper, and zucchini into uniform pieces to ensure even cooking.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Remove from the oven and let rest for 5 minutes before serving or portioning into airtight containers for meal prep.