NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 tbsp balsamic vinegar

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the olive oil, balsamic vinegar, dried oregano, garlic powder, sea salt, and black pepper until well combined.

• 3

  Prepare the vegetables by chopping the red bell pepper into bite-sized pieces and slicing the zucchini into half-moons.

• 4

  Place the chicken breast, broccoli florets, bell pepper, and zucchini onto the prepared sheet pan.

• 5

  Pour the herb marinade over the chicken and vegetables, then toss thoroughly with your hands or tongs to ensure every piece is evenly coated.

• 6

  Spread the ingredients out into a single layer, ensuring the chicken is in the center and not covered by vegetables.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.