NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

0.5 tsp Dried oregano

0.5 tsp Dried thyme

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

  Dice the chicken breast into 1-inch bite-sized pieces and chop the broccoli, red bell pepper, and zucchini into uniform sizes to ensure even cooking.

• 3

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

• 4

  Arrange the chicken and chopped vegetables on the prepared sheet pan in a single layer.

• 5

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

• 6

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

• 7

  Remove from the oven and let rest for 5 minutes before dividing into meal prep containers for a quick and healthy weeknight meal.