NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Asparagus

1 cup Zucchini

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tsp Dried oregano

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with paper towels to ensure proper browning and cut into uniform 1-inch bite-sized pieces.

• 3

  Trim the tough, woody ends off the asparagus stalks and slice the zucchini into 1/2-inch thick half-moon shapes.

• 4

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

• 5

  Place the chicken pieces, asparagus, and zucchini onto the prepared sheet pan and pour the lemon-herb marinade over the top.

• 6

  Toss the ingredients thoroughly with your hands or tongs until every piece is well coated, then spread them out into a single, even layer.

• 7

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred, golden edges.