NUTRITION

SERVINGS

INGREDIENTS

5.5 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 rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and slice the bell pepper into strips and the zucchini into half-moons.

• 3

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

• 4

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

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, tossing everything thoroughly with your hands or tongs to ensure an even coating.

• 6

  Spread the mixture into a single layer across the pan and roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.