NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 cup broccoli florets

1 medium zucchini

1 medium red bell pepper

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

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 (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

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

• 4

  Place the chicken pieces and chopped vegetables onto the prepared sheet pan and drizzle the lemon-herb mixture over the top.

• 5

  Toss everything together with your hands or tongs until the chicken and vegetables are evenly coated, then spread them out into a single layer.

• 6

  Roast in the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

• 7

  Remove from the oven and let rest for a few minutes before serving or portioning into airtight containers for your weekly meal prep.