NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

1 medium red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

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 red bell pepper into similar sized squares.

• 3

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

• 4

  Add the chicken pieces, broccoli florets, and bell peppers to the bowl and toss thoroughly until everything is evenly coated in the marinade.

• 5

  Spread the mixture across the prepared sheet pan in a single layer, ensuring the pieces aren't too crowded so they roast rather than steam.

• 6

  Place the pan in the oven and roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 7

  Remove from the oven and let rest for 2 minutes before serving to keep the chicken juicy.