NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium zucchini

1.5 cup broccoli florets

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  Slice the zucchini into half-moons and break the broccoli into bite-sized florets.

• 4

  Place the chicken breast on one side of the prepared baking sheet and arrange the zucchini and broccoli on the other side.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 8

  Plate the sliced chicken alongside the roasted vegetables and drizzle with any remaining pan juices.