NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

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 baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and chop the broccoli, bell pepper, and zucchini into uniform pieces to ensure they cook at the same rate.

• 3

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

• 4

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

• 5

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

• 6

  Spread the mixture out into a single, even layer, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 7

  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 at the edges.