NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium zucchini

1 medium red bell pepper

1 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 tsp dried thyme

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 1-inch bite-sized cubes and place them in a large mixing bowl.

• 3

  Slice the zucchini into half-moons, chop the broccoli into bite-sized florets, and dice the red bell pepper into 1-inch pieces.

• 4

  Add all the vegetables to the bowl with the chicken.

• 5

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle with oregano, thyme, garlic powder, sea salt, and black pepper.

• 6

  Toss the mixture thoroughly until every piece is evenly coated in oil and herbs.

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring they are not overcrowded to allow for proper roasting.

• 8

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

• 9

  Remove from the oven and let rest for 2 minutes before serving.