NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the chicken breast into 1-inch bite-sized cubes and chop the broccoli, bell pepper, and zucchini into similar uniform pieces.

• 3

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

• 4

  Add the chicken cubes and chopped vegetables to the bowl, tossing thoroughly until every piece is evenly coated in the herb marinade.

• 5

  Spread the mixture in a single layer across the prepared sheet pan, ensuring there is enough space between the pieces to allow for proper roasting.

• 6

  Bake for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 7

  Remove from the oven and serve immediately, optionally garnishing with a fresh squeeze of lemon for extra brightness.