NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

1 tbsp lemon juice

1 tsp garlic

0.5 tsp dried oregano

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 and even roasting.

• 2

  Cut the chicken breast into bite-sized 1-inch cubes and chop the broccoli, bell pepper, and zucchini into similar sizes to ensure they cook at the same rate.

• 3

  In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, sea salt, and black pepper to create the marinade.

• 4

  Place the chicken cubes and chopped vegetables onto the prepared sheet pan and pour the lemon-herb mixture over the top.

• 5

  Toss everything together with your hands or tongs until every piece is thoroughly coated in the oil and spices.

• 6

  Spread the ingredients out into a single layer, ensuring there is space between the pieces so the vegetables roast and caramelize rather than steam.

• 7

  Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

• 8

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