NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

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

1 tsp fresh parsley

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 cubes and chop the broccoli, bell pepper, and zucchini into uniform pieces to ensure even roasting.

• 3

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

• 4

  Arrange the chicken cubes and chopped vegetables on the prepared sheet pan in a single layer.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, then toss thoroughly with tongs or clean hands to coat every piece.

• 6

  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.

• 7

  Remove from the oven and garnish with freshly chopped parsley before serving warm.