NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

1 cup Zucchini

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces to ensure they cook quickly and evenly alongside the vegetables.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.

• 4

  Place the chicken pieces, broccoli florets, sliced bell peppers, and zucchini half-moons onto the prepared sheet pan.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, then toss thoroughly with your hands or tongs to coat every piece.

• 6

  Spread the mixture into a single even layer, ensuring the pan isn't overcrowded so the ingredients roast and develop golden edges rather than steaming.

• 7

  Bake for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender-crisp.