NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Olive oil

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 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 chop the broccoli, bell pepper, and zucchini into uniform sizes to ensure even roasting.

• 3

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

• 4

  Place the chicken and chopped vegetables onto the prepared sheet pan and pour the lemon-herb marinade over the top.

• 5

  Toss everything thoroughly with your hands or tongs to ensure every piece is well-coated, then spread into a single layer across the pan.

• 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 and slightly caramelized.