NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp garlic powder

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, garlic powder, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken cubes and chopped vegetables onto the prepared baking sheet in a single layer.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, then toss thoroughly with your hands or tongs to ensure every piece is well-coated.

• 6

  Spread the mixture out across the pan so nothing is overcrowded, which ensures the ingredients roast rather than steam.

• 7

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly browned edges.

• 8

  Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.