NUTRITION

SERVINGS

INGREDIENTS

5 oz skinless rotisserie chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup yellow squash

1 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Cut the broccoli, red bell pepper, and yellow squash into uniform, bite-sized pieces to ensure even cooking.

• 3

  Place the chopped vegetables on the prepared baking sheet and drizzle with the extra virgin olive oil.

• 4

  Sprinkle the garlic powder, dried oregano, sea salt, and black pepper over the vegetables and toss thoroughly to coat.

• 5

  Spread the vegetables out into a single layer, ensuring they are not overcrowded so they roast rather than steam.

• 6

  Roast in the oven for 15-20 minutes, or until the vegetables are tender-crisp and show slight charred edges.

• 7

  While the vegetables roast, remove the skin from the rotisserie chicken and slice or shred the breast meat into 5-ounce portions.

• 8

  Remove the vegetables from the oven and immediately drizzle with fresh lemon juice to brighten the flavors.

• 9

  Plate the warm rotisserie chicken alongside the roasted vegetable medley and serve immediately.