NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli

1 cup carrots

0.5 cup zucchini

1 tbsp lemon juice

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 (200°C) and line a large baking sheet with parchment paper.

• 2

  Chop the broccoli into bite-sized florets, slice the carrots into rounds, and slice the zucchini into half-moons.

• 3

  Place the chicken breast and all the prepared vegetables onto the baking sheet in a single layer.

• 4

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

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, using your hands or tongs to toss everything until well-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.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.