NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

0.5 tsp onion powder

PREPARATION

• 1

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

• 2

  Chop the broccoli into bite-sized florets, slice the zucchini into half-moons, and dice the red bell pepper into one-inch pieces.

• 3

  Place the chicken breast on one side of the sheet pan and arrange the prepared vegetables on the other side in a single layer.

• 4

  In a small bowl, whisk together the olive oil, sea salt, black pepper, dried oregano, garlic powder, and onion powder.

• 5

  Drizzle the herb oil mixture over both the chicken and the vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 8

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.