NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 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 and line a large sheet pan 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, slice the red bell pepper into thin strips, and cut the zucchini into half-moon slices.

• 4

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

• 5

  Add the vegetables to the bowl with the chicken and pour the lemon-herb dressing over the top, tossing thoroughly to coat every piece.

• 6

  Spread the chicken and vegetable mixture onto the prepared sheet pan in a single layer, ensuring they are not overcrowded to allow for even roasting.

• 7

  Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized at the edges.