NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 medium Red bell pepper

1 medium Zucchini

1 tbsp Lemon juice

1 tsp Dried oregano

1 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

  Slice the chicken breast into even 1-inch strips and chop the bell pepper and zucchini into bite-sized pieces.

• 3

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

• 4

  Add the chicken, broccoli, peppers, and zucchini to the bowl, tossing thoroughly until everything is coated in the fragrant herb marinade.

• 5

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

• 6

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

• 7

  Divide into meal prep containers and enjoy immediately or store in the refrigerator for up to four days.