NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp garlic powder

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

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

• 3

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

• 4

  Place the chicken and vegetables on the prepared sheet pan, pour the lemon-herb mixture over them, and toss until everything is evenly coated.

• 5

  Spread the mixture into a single layer and roast for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender-crisp.