NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 medium Carrot

0.5 medium Zucchini

2 cloves Garlic

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Prepare the vegetables by slicing the carrot into thin rounds and chopping the zucchini into half-moons.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper until emulsified.

• 4

  Place the chicken breast, broccoli florets, sliced carrots, and zucchini on the prepared baking sheet in a single layer.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and 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 with slightly caramelized edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing; garnish the entire dish with fresh chopped parsley.