NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Chickpeas

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Olive oil

1 tbsp Apple cider vinegar

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat the oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Dice the chicken breast into 1-inch pieces and chop the broccoli, bell pepper, and zucchini into uniform bite-sized pieces.

• 3

  Spread the chicken, chickpeas, broccoli, bell pepper, and zucchini across the prepared baking sheet in a single layer.

• 4

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

• 5

  Pour half of the herb vinaigrette over the ingredients on the pan and toss thoroughly to ensure everything is well-coated.

• 6

  Roast for 20 minutes, tossing halfway through, until the chicken is golden and the vegetables are tender with caramelized edges.

• 7

  Remove from the oven and drizzle the remaining vinaigrette over the hot medley before serving.