NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup 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 sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

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

• 4

  Place the diced chicken and chopped vegetables onto the prepared sheet pan and pour the lemon-herb marinade over the top.

• 5

  Toss the ingredients thoroughly with your hands or tongs until everything is evenly coated, then spread them out into a single layer across the pan.

• 6

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

• 7

  Remove from the oven and serve immediately, garnished with fresh herbs or an extra squeeze of lemon if desired.