NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the chicken breast into 1-inch bite-sized pieces and chop the broccoli, red bell pepper, and zucchini into uniform sizes to ensure even cooking.

• 3

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

• 4

  Place the chicken and chopped vegetables onto the prepared sheet pan and pour the lemon-herb dressing over the top.

• 5

  Toss everything thoroughly with your hands or tongs until every piece is well-coated, then spread the mixture into a single layer across the pan.

• 6

  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 edges.