NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 medium Red bell pepper

1 medium Zucchini

2 cloves Garlic

1 tbsp Lemon juice

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 rimmed baking sheet with parchment paper.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and place them in a large mixing bowl.

• 3

  Chop the bell pepper and zucchini into similar 1-inch pieces, then add them to the bowl along with the broccoli florets.

• 4

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

• 5

  Pour the lemon-herb dressing over the chicken and vegetables, tossing thoroughly to ensure everything is evenly coated.

• 6

  Spread the mixture in a single layer across the prepared baking sheet, ensuring the pieces aren't too crowded so they roast rather than steam.

• 7

  Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized at the edges.

• 8

  Remove from the oven and serve immediately, optionally garnishing with fresh parsley or extra lemon zest.