NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

1 medium Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Chop the broccoli into small florets and slice the red bell pepper into 1-inch pieces, adding them to the bowl with the chicken.

• 4

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

• 5

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

• 6

  Spread the mixture in a single, even layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 7

  Roast in 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 garnish with freshly chopped parsley before serving hot.