NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

1 small zucchini

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 baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and place them in a large mixing bowl.

• 3

  Chop the broccoli into small florets, seed and dice the bell pepper, and slice the zucchini into half-moons.

• 4

  Add all the chopped vegetables to the bowl with the chicken.

• 5

  Drizzle the olive oil and lemon juice over the mixture, then sprinkle with oregano, garlic powder, sea salt, and black pepper.

• 6

  Toss everything thoroughly with your hands or a large spoon until the chicken and vegetables are evenly coated in oil and spices.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, 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 browned edges.

• 9

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