NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1 cup Broccoli florets

0.5 cup Sliced zucchini

0.5 cup Sliced red bell pepper

0.5 cup Halved baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 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 place them into a large mixing bowl.

• 3

  Add the broccoli florets, sliced zucchini, red bell pepper, and halved baby potatoes to the bowl with the chicken.

• 4

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

• 5

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

• 6

  Spread the mixture out in a single, even layer on the prepared sheet pan, making sure not to overcrowd the ingredients so they roast rather than steam.

• 7

  Place the pan in the center of the oven and roast for 20-25 minutes, or until the chicken is cooked through and the potatoes are fork-tender and golden.