NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Boneless skinless chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 cup Sliced zucchini

0.5 cup Diced red bell pepper

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 Chopped fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into uniform 1-inch cubes to ensure even cooking and place them in a large mixing bowl.

• 3

  Add the broccoli florets, sliced zucchini, and diced red bell pepper to the bowl with the chicken.

• 4

  In a small jar or bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper until emulsified.

• 5

  Pour the lemon-herb dressing over the chicken and vegetables, tossing thoroughly with your hands or tongs to ensure every piece is well-coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 7

  Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly caramelized edges.

• 8

  Remove from the oven and garnish with fresh parsley before serving warm.