NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh 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

  Pat the chicken breast dry with paper towels and cut into uniform 1-inch pieces to ensure even cooking.

• 3

  Prepare the vegetables by cutting the broccoli into bite-sized florets, slicing the bell pepper into strips, and slicing the zucchini into half-moons.

• 4

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

• 5

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

• 6

  Pour the lemon-herb dressing over the ingredients and toss with your hands or tongs until everything is thoroughly coated.

• 7

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 8

  Remove from the oven and serve immediately, optionally garnished with extra fresh herbs or a squeeze of lemon.