NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 cups Broccoli florets

1 medium Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

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 1-inch bite-sized cubes and chop the red bell pepper into similar sized squares.

• 3

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

• 4

  Place the chicken cubes, broccoli florets, and bell pepper pieces onto the prepared sheet pan.

• 5

  Pour the lemon-herb dressing over the chicken and vegetables, then toss thoroughly with your hands or tongs to ensure every piece is well coated.

• 6

  Spread the mixture into a single even layer, ensuring the chicken and vegetables aren't overcrowded so they roast rather than steam.

• 7

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.