NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1.5 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Sliced carrots

0.5 cup Sliced zucchini

1 tbsp Lemon juice

1 clove Minced garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  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.

• 3

  Place the chicken breast, broccoli florets, sliced carrots, and sliced zucchini onto the prepared sheet pan.

• 4

  Pour the lemon-herb marinade over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and evenly coated.

• 5

  Spread the ingredients out into a single layer, ensuring the chicken is in the center and the vegetables have enough space to roast rather than steam.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender with slightly caramelized edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in.