NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 cup Asparagus spears

1 cup Zucchini

1 tbsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Slice the chicken breast into even 1-inch strips and chop the zucchini into half-moons.

• 3

  In a large mixing bowl, combine the chicken, broccoli florets, trimmed asparagus, and zucchini.

• 4

  Drizzle the extra virgin olive oil over the mixture and add the minced garlic, sea salt, black pepper, and dried oregano.

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated in oil and spices.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded so the vegetables roast rather than steam.

• 7

  Roast in the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned at the edges.

• 8

  Remove from the oven and immediately drizzle with fresh lemon juice and garnish with chopped fresh parsley before serving.