NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

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

PREPARATION

• 1

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

• 2

  Slice the chicken breast into even 1-inch strips to ensure quick and uniform cooking.

• 3

  Chop the broccoli into small florets, the red bell pepper into bite-sized pieces, and slice the zucchini into half-moons.

• 4

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

• 5

  Add the chicken strips and all the prepared vegetables to the bowl, tossing thoroughly until every piece is coated in the fragrant herb marinade.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the ingredients are not overcrowded so they roast rather than steam.

• 7

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

• 8

  Remove from the oven and serve immediately while hot for the best flavor and texture.