NUTRITION

SERVINGS

INGREDIENTS

5.5 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 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 sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into uniform 1-inch bite-sized pieces to ensure even roasting.

• 3

  Chop the broccoli florets, red bell pepper, and zucchini into similar sizes so they cook at the same rate as the chicken.

• 4

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

• 5

  Add the chicken and all the chopped vegetables to the bowl, tossing thoroughly until every piece is well-coated with the marinade.

• 6

  Spread the chicken and vegetable mixture across the prepared sheet pan in a single layer, making sure not to overcrowd the pan.

• 7

  Roast in the center of the oven for 18 to 22 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 squeeze of lemon juice for extra brightness.