NUTRITION

SERVINGS

INGREDIENTS

6 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 Dried oregano

1 clove Garlic

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 for easy cleanup.

• 2

  Cut the chicken breast into one-inch cubes and chop the broccoli, bell pepper, and zucchini into bite-sized pieces.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper until well combined.

• 4

  Place the chicken and all the vegetables onto the prepared baking sheet in a single layer.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, then toss thoroughly with your hands or tongs to ensure everything is evenly coated.

• 6

  Spread the mixture out again to ensure nothing is overcrowded, which helps the vegetables roast rather than steam.

• 7

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is opaque and cooked through and the vegetables are tender with slightly browned edges.

• 8

  Remove from the oven and let rest for two minutes before serving to allow the juices to redistribute.