NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Zucchini

1 medium Red bell pepper

1 cup Broccoli florets

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tbsp Fresh lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast into uniform 1-inch bite-sized pieces to ensure even cooking.

• 3

  Dice the zucchini into half-moons, chop the red bell pepper into 1-inch squares, and break the broccoli into small florets.

• 4

  Place the chicken and all the vegetables onto the prepared baking sheet and drizzle with the extra virgin olive oil.

• 5

  Sprinkle the sea salt, black pepper, garlic powder, and dried oregano evenly over the mixture.

• 6

  Use your hands or a spatula to toss everything together until the chicken and vegetables are thoroughly coated in oil and spices.

• 7

  Spread the mixture out into a single layer, ensuring there is space between the pieces so they roast rather than steam.

• 8

  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.

• 9

  Remove the pan from the oven and immediately drizzle the fresh lemon juice over the hot medley to brighten the flavors.

• 10

  Serve immediately while warm and fragrant.