NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup broccoli florets

1 medium zucchini

0.5 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp fresh 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 zucchini and red bell pepper into similar-sized chunks.

• 3

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

• 4

  Place the chicken pieces, broccoli florets, zucchini, and bell peppers onto the prepared sheet pan.

• 5

  Pour the lemon-herb dressing over the chicken and vegetables, tossing everything thoroughly with your hands or tongs to ensure an even coat.

• 6

  Spread the mixture out into a single layer across the pan to ensure the ingredients roast rather than steam.

• 7

  Bake for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with lightly browned edges.