NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup baby potatoes

0.5 cup broccoli florets

0.5 cup bell pepper

0.5 cup zucchini

0.75 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 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 sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and slice the baby potatoes into halves or quarters to ensure they cook at the same rate as the chicken.

• 3

  Chop the broccoli florets, bell peppers, and zucchini into uniform pieces.

• 4

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

• 5

  Place the chicken and all the chopped vegetables onto the prepared sheet pan.

• 6

  Drizzle the lemon-herb mixture over the ingredients and toss thoroughly with your hands or tongs until everything is evenly coated.

• 7

  Spread the mixture into a single layer and roast for 20-25 minutes, or until the chicken is cooked through and the potatoes are fork-tender and golden.

• 8

  Garnish with fresh chopped parsley and an extra squeeze of lemon before serving or portioning into meal prep containers for the week.