NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Olive oil

1 cup Broccoli florets

1 cup Red bell pepper

1 cup Zucchini

1 tbsp Lemon juice

1 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 sheet pan with parchment paper.

• 2

  Chop the red bell pepper and zucchini into bite-sized pieces, and break the broccoli into small florets.

• 3

  Slice the chicken breast into even 1-inch strips or cubes to ensure quick and even cooking.

• 4

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

• 5

  Add the chicken and all the vegetables to the bowl, tossing thoroughly until everything is evenly coated in the herb mixture.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded so the vegetables roast rather than steam.

• 7

  Bake for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

• 8

  Remove from the oven and serve immediately, optionally garnishing with fresh parsley or an extra squeeze of lemon.