NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

1 cup red bell pepper

1 medium zucchini

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

1 tbsp lemon juice

0.5 tsp lemon zest

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 cubes and place them into a large mixing bowl.

• 3

  Prepare the vegetables by chopping the broccoli into bite-sized florets, slicing the red bell pepper into strips, and cutting the zucchini into half-moons.

• 4

  Add all the prepared vegetables into the bowl with the chicken pieces.

• 5

  In a small ramekin, whisk together the extra virgin olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.

• 6

  Pour the lemon-herb mixture over the chicken and vegetables, tossing thoroughly with your hands or tongs until every piece is evenly coated.

• 7

  Spread the mixture out onto the prepared sheet pan in a single layer, making sure not to overcrowd the pan so the ingredients roast instead of steam.

• 8

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

• 9

  Remove from the oven and serve immediately, optionally garnishing with fresh parsley or extra lemon wedges.