NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 cups broccoli florets

1 medium red bell pepper

1 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and slice the red bell pepper into thin strips.

• 3

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

• 4

  Add the chicken pieces, broccoli florets, and bell pepper strips to the bowl, tossing thoroughly until every piece is well-coated with the herb marinade.

• 5

  Spread the chicken and vegetables in a single, even layer across the prepared sheet pan, ensuring they are not overcrowded so they roast rather than steam.

• 6

  Bake for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred, crispy edges.