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

1 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 for easy cleanup.

• 2

  Cut the chicken breast into uniform 1-inch cubes to ensure even cooking and place them in a large mixing bowl.

• 3

  Chop the broccoli into small florets, slice the bell pepper into strips, and cut the zucchini into half-moons.

• 4

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

• 5

  Pour the lemon-herb dressing over the chicken and vegetables in the large bowl and toss thoroughly until everything is well-coated.

• 6

  Spread the mixture onto the prepared sheet pan in a single layer, ensuring the pieces are not overcrowded so they roast rather than steam.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with caramelized edges.

• 8

  Divide into meal prep containers and allow to cool slightly before sealing and refrigerating for up to four days.