NUTRITION

SERVINGS

INGREDIENTS

4 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

2 cloves garlic

0.5 tsp dried oregano

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 pieces and chop the broccoli, bell pepper, and zucchini into similar sizes to ensure even cooking.

• 3

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

• 4

  Place the chicken and vegetables on the prepared sheet pan and pour the lemon-herb marinade over the top, tossing well to coat every piece.

• 5

  Spread the mixture into a single layer, ensuring nothing is overcrowded so the vegetables roast rather than steam.

• 6

  Bake for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized at the edges.