NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1 cup broccoli florets

1 cup sliced red bell pepper

1.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Add the broccoli florets and sliced red bell peppers to the bowl with the chicken pieces.

• 4

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Pour the lemon-herb mixture over the chicken and vegetables, tossing thoroughly to ensure every piece is well coated.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, making sure not to crowd the ingredients so they roast instead of steam.

• 7

  Roast for 18 to 22 minutes until the chicken is cooked through and the vegetables are tender-crisp with slightly charred edges.