NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

4 oz Baby potatoes

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

2 cloves Garlic

0.5 tsp Dried oregano

0.5 tsp Dried thyme

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

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

• 3

  Place the chicken breast, halved baby potatoes, broccoli florets, sliced red bell pepper, and sliced zucchini onto the prepared sheet pan.

• 4

  Drizzle the lemon-herb mixture over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and evenly coated.

• 5

  Spread the ingredients out into a single layer, ensuring that the chicken pieces are not crowded so they roast rather than steam.

• 6

  Bake in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 7

  Switch the oven to broil for the last 2 minutes if you prefer a more golden-brown color on the vegetables.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving.