NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Zucchini

1 cup Red bell pepper

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

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 baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes to ensure even and quick roasting.

• 3

  Prepare the vegetables by slicing the zucchini into half-moons, chopping the red bell pepper into 1-inch pieces, and trimming the woody ends off the asparagus spears.

• 4

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

• 5

  Add the cubed chicken and all the prepared vegetables to the bowl, tossing thoroughly until every piece is well-coated with the herb marinade.

• 6

  Spread the chicken and vegetable mixture in a single layer onto the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 7

  Place the baking sheet in the oven and roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 8

  Remove from the oven and serve immediately, optionally garnishing with extra fresh herbs or a final squeeze of lemon juice.