NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

1 tbsp olive oil

2 cloves garlic

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Cut the red bell pepper and zucchini into bite-sized pieces.

• 3

  In a large bowl, toss the broccoli florets, bell pepper, and zucchini with 0.5 tablespoon of olive oil, 0.25 teaspoon of sea salt, and 0.125 teaspoon of black pepper.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 15 minutes.

• 5

  While the vegetables roast, mince the garlic and finely chop the fresh parsley.

• 6

  In the same bowl used for the vegetables, toss the shrimp with the remaining 0.5 tablespoon of olive oil, minced garlic, dried oregano, and the remaining salt and pepper.

• 7

  Remove the baking sheet from the oven, push the vegetables to one side, and add the shrimp to the other side.

• 8

  Return the pan to the oven and roast for an additional 5 to 7 minutes, or until the shrimp are pink and opaque.

• 9

  Drizzle the entire pan with fresh lemon juice and garnish with chopped parsley before serving.