NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 cup Red bell pepper

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 clove Garlic

1 tbsp Lemon juice

0.5 tsp Lemon zest

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and place them in a large mixing bowl.

• 3

  Add the broccoli florets and sliced red bell peppers to the bowl with the chicken.

• 4

  Whisk together the olive oil, minced garlic, dried oregano, sea salt, black pepper, and lemon zest in a small jar.

• 5

  Pour the herb oil over the chicken and vegetables, tossing thoroughly to ensure every piece is evenly coated.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded so the veggies roast rather than steam.

• 7

  Bake for 18-22 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 8

  Remove from the oven and drizzle with fresh lemon juice before serving hot.