NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

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 rimmed sheet pan with parchment paper to prevent sticking.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and chop the broccoli, bell pepper, and zucchini into similar uniform sizes for even roasting.

• 3

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

• 4

  Place the chicken and all the chopped vegetables onto the prepared sheet pan and pour the lemon-herb dressing over them.

• 5

  Use your hands or tongs to toss everything together until every piece of chicken and vegetable is thoroughly coated in the oil and spices.

• 6

  Spread the mixture out into a single, even layer, making sure the pan isn't overcrowded so the ingredients roast and brown rather than steam.

• 7

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