NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast, boneless skinless

1.5 cup Broccoli florets

1 cup Bell pepper, sliced

1 cup Zucchini, sliced

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice, fresh

1 tsp Lemon zest

0.5 tsp Garlic powder

0.5 tsp Dried oregano

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 to prevent sticking and ensure easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and place them in a large mixing bowl.

• 3

  Add the broccoli florets, sliced bell peppers, and zucchini rounds to the bowl with the chicken pieces.

• 4

  In a small jar or bowl, whisk together the olive oil, fresh lemon juice, lemon zest, garlic powder, oregano, sea salt, and black pepper.

• 5

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

• 6

  Spread the mixture in a single, even layer on the prepared sheet pan, making sure not to overcrowd the pan so the ingredients roast properly.

• 7

  Bake for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly golden around the edges.

• 8

  Remove from the oven and serve immediately, garnishing with an extra squeeze of lemon if desired for a fresh pop of flavor.