NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with paper towels and slice into 1-inch bite-sized pieces.

• 3

  Chop the broccoli into small florets, the red bell pepper into 1-inch squares, and the zucchini into half-moons.

• 4

  Mince the garlic cloves finely.

• 5

  In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 6

  Add the chicken and vegetables to the bowl and toss thoroughly until everything is evenly coated in the herb marinade.

• 7

  Spread the mixture in a single layer on the prepared sheet pan, ensuring the pieces are not overcrowded so they roast rather than steam.

• 8

  Bake for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

• 9

  Remove from the oven and serve immediately, perhaps with an extra squeeze of fresh lemon if desired.