NUTRITION

SERVINGS

INGREDIENTS

5.25 oz chicken breast

2 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.5 tsp garlic powder

0.5 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 and place them in a large mixing bowl.

• 3

  Chop the broccoli into small florets, slice the zucchini into half-moons, and dice the red bell pepper into 1-inch squares.

• 4

  Add the vegetables to the bowl with the chicken pieces.

• 5

  In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, oregano, garlic powder, sea salt, and black pepper.

• 6

  Pour the lemon-herb dressing over the chicken and vegetables, tossing thoroughly to ensure every piece is evenly coated.

• 7

  Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded to allow for proper browning.

• 8

  Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender-crisp with slightly charred edges.

• 9

  Divide onto two plates and serve immediately while hot.