NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp lemon juice

1 tsp garlic powder

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

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 chop the broccoli, bell pepper, and zucchini into uniform chunks.

• 3

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

• 4

  Add the chicken and all the chopped vegetables to the bowl, tossing thoroughly until every piece is evenly coated in the herb marinade.

• 5

  Spread the chicken and vegetable mixture in a single layer across the prepared baking sheet, ensuring they aren't overcrowded so they roast rather than steam.

• 6

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.