NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

2 cloves garlic

0.5 tsp dried oregano

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 baking sheet with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into 1-inch bite-sized pieces and chop the broccoli, bell pepper, and zucchini into uniform chunks to ensure even cooking.

• 3

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

• 4

  Place the chicken and chopped vegetables onto the prepared sheet pan and pour the lemon-herb dressing over them.

• 5

  Toss everything thoroughly with your hands or tongs until every piece is well-coated in the oil and spices.

• 6

  Spread the mixture out into a single layer, ensuring the pan isn't overcrowded so the ingredients roast rather than steam.

• 7

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 8

  Remove from the oven and serve immediately, optionally finishing with a fresh sprinkle of herbs or an extra squeeze of lemon.