NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Dice the chicken breast into 1-inch cubes and chop the potatoes, bell pepper, and zucchini into uniform bite-sized pieces.

• 3

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

• 4

  Place the chicken and all the chopped vegetables onto the sheet pan and drizzle the lemon-herb mixture over the top.

• 5

  Toss everything together with your hands or a spatula until every piece is thoroughly coated in the seasoning.

• 6

  Spread the mixture out into a single even layer, ensuring the pan is not overcrowded so the ingredients roast rather than steam.

• 7

  Bake for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are fork-tender and slightly golden.