NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Zucchini

1 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and place them into a large mixing bowl.

• 3

  Prepare the vegetables by cutting the zucchini into half-moons and the red bell pepper into thin strips; add them to the bowl with the broccoli florets.

• 4

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

• 5

  Pour the marinade over the chicken and vegetables, tossing thoroughly with your hands or a large spoon to ensure every piece is evenly coated.

• 6

  Spread the mixture out in a single layer on the prepared sheet pan, making sure not to overcrowd the pan so the vegetables roast instead of steam.

• 7

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly browned edges.

• 8

  Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.