NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup zucchini

10 spears asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces to ensure they cook quickly and stay juicy.

• 3

  Slice the zucchini into half-moons and trim the woody ends off the asparagus spears.

• 4

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

• 5

  Place the chicken, zucchini, and asparagus on the prepared sheet pan.

• 6

  Drizzle the lemon-herb marinade over the chicken and vegetables, tossing thoroughly with your hands to ensure every piece is well-coated.

• 7

  Thinly slice the half lemon into rounds and tuck them among the chicken and vegetables for extra aromatic flavor.

• 8

  Spread the ingredients into a single layer, ensuring they are not overcrowded so the vegetables roast rather than steam.

• 9

  Bake for 18 to 22 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender and lightly browned.