NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cup Broccoli florets

1 medium Red bell pepper

1 medium Zucchini

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

2 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the chicken breast into 1-inch pieces and place them into a large mixing bowl.

• 3

  Chop the broccoli into bite-sized florets, slice the red bell pepper into thin strips, and slice the zucchini into rounds.

• 4

  Add all the prepared vegetables into the bowl with the chicken.

• 5

  In a small ramekin, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

• 6

  Pour the lemon-herb mixture over the chicken and vegetables, tossing well until every piece is glistening and evenly coated.

• 7

  Spread the mixture out in a single layer on the prepared sheet pan, making sure not to crowd the ingredients so they roast properly.

• 8

  Roast for 20-22 minutes until the chicken is cooked through and the vegetables are tender with slightly charred, caramelized edges.