NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

1 cup red bell pepper

1 tbsp lemon juice

1 tsp lemon zest

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into bite-sized 1-inch cubes and chop the red bell pepper into similar-sized pieces.

• 3

  Trim the woody ends off the asparagus spears and cut them into 2-inch lengths.

• 4

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

• 5

  Add the chicken, bell peppers, and asparagus to the bowl and toss thoroughly until every piece is evenly coated with the herb marinade.

• 6

  Spread the mixture in a single layer onto the prepared baking sheet, ensuring the pieces are not overcrowded to allow for proper browning.

• 7

  Roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender-crisp with slightly charred edges.

• 8

  Remove from the oven and let rest for 5 minutes before portioning into meal prep containers.