NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups broccoli florets

1 medium red bell pepper

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried oregano

0.25 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 cubes and chop the broccoli and bell pepper into similar bite-sized pieces.

• 3

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

• 4

  Place the chicken and vegetables on the prepared sheet pan and pour the marinade over them, tossing well to ensure everything is evenly coated.

• 5

  Spread the mixture into a single layer, ensuring the chicken pieces are not crowded to allow for even browning and roasting.

• 6

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

• 7

  Serve immediately, optionally garnished with fresh parsley or an extra squeeze of fresh lemon juice for added brightness.