NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

1 medium Red bell pepper

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 clove Garlic

0.5 tsp Dried oregano

0.5 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

  Pat the chicken breast dry with a paper towel and cut into uniform 1-inch cubes to ensure even cooking.

• 3

  Chop the broccoli into bite-sized florets and slice the red bell pepper into 1-inch pieces.

• 4

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

• 5

  Place the chicken cubes and chopped vegetables onto the prepared sheet pan.

• 6

  Drizzle the lemon-herb marinade over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and evenly coated.

• 7

  Spread the mixture out into a single layer, ensuring there is space between the pieces to allow for proper roasting rather than steaming.

• 8

  Slide the pan into the center of the oven and roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

• 9

  Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.