NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 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 and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into uniform 1-inch cubes and chop the broccoli, bell pepper, and zucchini into similar bite-sized pieces.

• 3

  In a small bowl or jar, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper until well combined.

• 4

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

• 5

  Toss everything together with your hands or tongs to ensure every piece is thoroughly coated in the herb mixture.

• 6

  Spread the ingredients into a single, even layer across the pan to ensure they roast properly rather than steaming.

• 7

  Bake for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 8

  Remove from the oven and let the pan rest for a few minutes before serving to allow the juices to redistribute.