NUTRITION

SERVINGS

INGREDIENTS

3.25 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

2 cloves garlic

0.5 tsp dried oregano

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 and place them in a large mixing bowl.

• 3

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

• 4

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

• 5

  Add all the vegetables to the bowl with the chicken and pour the lemon-herb dressing over the top.

• 6

  Toss thoroughly with your hands or a spatula until every piece of chicken and vegetable is well-coated.

• 7

  Spread the mixture onto the prepared sheet pan in a single even layer, ensuring nothing is overcrowded.

• 8

  Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 9

  Remove from the oven and let rest for 5 minutes before serving or portioning into meal prep containers.