NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

1 cup Zucchini

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 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

  Cut the chicken breast into 1-inch bite-sized pieces and chop the broccoli, bell pepper, and zucchini into similar sizes.

• 3

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

• 4

  Place the chicken and vegetables onto the prepared sheet pan and pour the lemon-herb dressing over the top, tossing well to coat every piece.

• 5

  Spread the mixture into a single layer, ensuring the chicken isn't crowded so it browns properly.

• 6

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.