NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

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 bite-sized 1-inch cubes and chop the broccoli, bell pepper, and zucchini into similar sizes to ensure even roasting.

• 3

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

• 4

  Add the chicken cubes and chopped vegetables to the bowl and toss thoroughly until every piece is evenly coated with the herb marinade.

• 5

  Spread the mixture in a single layer across the prepared sheet pan, ensuring the ingredients are not overcrowded so they roast rather than steam.

• 6

  Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp with slightly browned edges.

• 7

  Remove from the oven and let the dish rest for 2 minutes before serving to allow the juices to redistribute for maximum tenderness.