NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

0.5 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Lemon juice

0.25 tsp Dried oregano

0.25 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 cubes and chop the broccoli and red bell pepper into similar bite-sized pieces.

• 3

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

• 4

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

• 5

  Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded so the chicken browns beautifully.

• 6

  Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

• 7

  Serve the roasted chicken and vegetables over the warm cooked brown rice, drizzling any remaining pan juices over the top.