NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat the oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Slice the red bell pepper and zucchini into uniform bite-sized pieces and break the broccoli into small florets.

• 3

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

• 4

  Place the chicken breast on one side of the baking sheet and spread the vegetables across the remaining space.

• 5

  Pour the lemon-herb dressing over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  Bake for 20 to 22 minutes, or until the chicken is cooked through to 165°F and the vegetables are tender with slightly browned edges.

• 7

  Allow the chicken to rest for 5 minutes before slicing it into strips to serve alongside the roasted vegetables.