NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

1 cup Bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 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 and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into uniform 1-inch cubes and slice the bell pepper into thin strips.

• 3

  Place the chicken cubes, broccoli florets, and bell pepper strips onto the prepared sheet pan.

• 4

  In a small glass jar or bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, sea salt, and black pepper.

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, then toss with your hands or tongs to ensure everything is thoroughly and evenly coated.

• 6

  Spread the mixture out into a single layer across the pan, ensuring the chicken and veggies aren't overcrowded so they roast rather than steam.

• 7

  Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.