NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup sliced zucchini

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken breast on one side of the baking sheet and arrange the broccoli, carrots, and zucchini on the other side.

• 4

  Drizzle the lemon-herb mixture over both the chicken and the vegetables, using your hands or a brush to ensure everything is evenly coated.

• 5

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 6

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.