NUTRITION

SERVINGS

INGREDIENTS

3.75 lb Chicken breast

0.56 cup Olive oil

3 tbsp Lemon juice

1 tbsp Lemon zest

2 tsp Sea salt

1 tsp Black pepper

2 tsp Dried oregano

1 tsp Garlic powder

6 cup Broccoli florets

3 large Red bell peppers

3 medium Zucchini

1.5 lb Baby potatoes

PREPARATION

• 1

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

• 2

  In a very large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper until well combined.

• 3

  Add the cubed chicken breast and halved baby potatoes to the bowl, tossing thoroughly to ensure every piece is well coated in the herb marinade.

• 4

  Divide the chicken and potatoes evenly across the three prepared sheet pans, spreading them out into a single layer to ensure even roasting.

• 5

  Place the pans in the oven and roast for 15 minutes, allowing the potatoes to soften and the chicken to begin browning.

• 6

  While the first stage roasts, toss the broccoli florets, chopped bell peppers, and sliced zucchini in the remaining marinade left in the mixing bowl.

• 7

  Remove the pans from the oven and carefully add the green and red vegetables to the pans, mixing them slightly with the chicken and potatoes.

• 8

  Return all pans to the oven and roast for an additional 15 to 20 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with caramelized edges.

• 9

  Remove from the oven and serve immediately while hot, perhaps finishing with an extra squeeze of fresh lemon for brightness.