NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

1 medium Zucchini

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 1-inch bite-sized pieces and chop the broccoli, bell pepper, and zucchini into uniform chunks.

• 3

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

• 4

  Arrange the chicken and chopped vegetables on the prepared sheet pan and drizzle the lemon-herb mixture over the top.

• 5

  Toss the ingredients thoroughly with your hands or tongs to ensure every piece is evenly coated in the marinade.

• 6

  Spread the mixture into a single layer across the pan, making sure not to overcrowd the pieces so they roast evenly.

• 7

  Bake for 18 to 22 minutes until the chicken is fully cooked through and the vegetables are tender with lightly browned edges.