NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

1 medium Zucchini

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Chop the broccoli into bite-sized florets, slice the bell pepper into strips, and cut the zucchini into half-moons.

• 4

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

• 5

  Add all the chopped vegetables to the bowl with the chicken, pour the lemon-herb dressing over the top, and toss thoroughly until every piece is well-coated.

• 6

  Spread the mixture onto the prepared sheet pan in a single even layer, ensuring there is space between the pieces so they roast rather than steam.

• 7

  Roast in the center of the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred, crispy edges.

• 8

  Remove from the oven and serve immediately, optionally garnishing with fresh parsley or an extra squeeze of lemon.