NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 medium Zucchini

1 medium Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Fresh 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 and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into uniform 1-inch cubes to ensure they cook at the same rate as the vegetables.

• 3

  Slice the zucchini into half-moons, chop the broccoli into bite-sized florets, and dice the red bell pepper into 1-inch pieces.

• 4

  Place the chicken and all the chopped vegetables onto the prepared sheet pan in a single layer.

• 5

  Drizzle the olive oil and fresh lemon juice over the chicken and vegetables.

• 6

  Sprinkle the dried oregano, garlic powder, sea salt, and black pepper evenly over the ingredients.

• 7

  Toss everything together with your hands or tongs until thoroughly coated, then spread it back out into an even layer.

• 8

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly browned edges.