NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked white rice

1 cup Broccoli florets

0.25 cup Corn kernels

1 cup Fresh baby spinach

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.25 tsp Dried oregano

0.25 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 sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces to ensure they cook quickly and remain juicy.

• 3

  In a large mixing bowl, combine the chicken pieces, broccoli florets, and corn kernels.

• 4

  Drizzle the olive oil and lemon juice over the mixture, then sprinkle with oregano, garlic powder, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and seasonings.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring items aren't overcrowded so they roast rather than steam.

• 7

  Roast in the oven for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender with slightly charred edges.

• 8

  While the chicken roasts, gently warm your pre-cooked white rice in a small pan or the microwave.

• 9

  Place the fresh baby spinach in the bottom of a serving bowl and top with the warm rice.

• 10

  Spoon the roasted chicken, broccoli, and corn over the rice, allowing the residual heat to slightly wilt the spinach before serving.