NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

1 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

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

• 2

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

• 3

  Chop the broccoli into bite-sized florets and slice the red bell pepper into 1-inch pieces, adding them to the bowl with the chicken.

• 4

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

• 5

  Pour the marinade over the chicken and vegetables, tossing thoroughly to ensure every piece is well-coated.

• 6

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

• 7

  Roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.