NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

1 medium Zucchini

1 tbsp Extra virgin olive oil

1 tbsp 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 (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into bite-sized pieces and chop the bell pepper and zucchini into similar sizes to ensure even cooking.

• 3

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

• 4

  Place the chicken pieces, broccoli florets, bell pepper, and zucchini onto the prepared sheet pan.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, then toss thoroughly with your hands or tongs to coat every piece.

• 6

  Spread the mixture out into a single layer, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 7

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

• 8

  Remove from the oven and serve immediately while hot, perhaps with a final squeeze of fresh lemon for extra brightness.