NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 cup Red bell pepper

1 medium Zucchini

1 tbsp Lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch cubes and slice the zucchini into rounds and the bell pepper into strips.

• 3

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

• 4

  Place the chicken cubes, broccoli florets, bell pepper strips, and zucchini slices onto the prepared baking sheet.

• 5

  Pour the lemon-herb marinade over the chicken and vegetables, tossing thoroughly with your hands or tongs to ensure every piece is evenly coated.

• 6

  Spread the ingredients out into a single layer, ensuring they are not overcrowded so they roast rather than steam.

• 7

  Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly browned edges.

• 8

  Remove from the oven and serve immediately while hot.