NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 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

  Cut the chicken breast into uniform 1-inch pieces and slice the zucchini into half-moons; chop the bell pepper into bite-sized squares.

• 3

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

• 4

  Place the chicken, broccoli, bell peppers, and zucchini onto the prepared sheet pan.

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, then toss with your hands or tongs until every piece is thoroughly coated.

• 6

  Spread the ingredients out into a single layer, ensuring they aren't overcrowded so they roast rather than steam.

• 7

  Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized at the edges.