NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 medium zucchini

1 tbsp olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 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 cubes and chop the broccoli, bell pepper, and zucchini into bite-sized pieces.

• 3

  In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 4

  Add the chicken cubes and chopped vegetables to the bowl, tossing thoroughly until every piece is evenly coated with the herb mixture.

• 5

  Spread the chicken and vegetables in a single, even layer across the prepared sheet pan, making sure not to overcrowd the pan so they roast instead of steam.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.