NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Carrots

0.5 cup Zucchini

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into even 1-inch bite-sized pieces and slice the carrots, zucchini, and baby potatoes into uniform sizes to ensure everything cooks at the same rate.

• 3

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

• 4

  Add the chicken pieces and all the chopped vegetables to the bowl, tossing thoroughly until every component is well-coated in the herb oil.

• 5

  Spread the mixture in a single layer across the prepared sheet pan, making sure not to crowd the ingredients so they roast rather than steam.

• 6

  Place the pan in the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly caramelized edges.

• 7

  Remove from the oven and garnish with freshly chopped rosemary and an additional squeeze of fresh lemon juice before serving.