NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium zucchini

1 medium red bell pepper

1 tbsp extra virgin olive oil

1 tbsp 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 (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Dice the chicken breast into 1-inch cubes and chop the zucchini, broccoli, and bell pepper into uniform, bite-sized pieces.

• 3

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

• 4

  Place the chicken and all the vegetables onto the prepared sheet pan, then drizzle the lemon-herb dressing over the top.

• 5

  Toss everything thoroughly with your hands or tongs to ensure an even coating, then spread into a single layer.

• 6

  Roast for 18 to 22 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.