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 dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the chicken and vegetables on the prepared sheet pan and drizzle the lemon-herb mixture over the top, tossing well to coat.

• 5

  Spread the mixture in a single layer to ensure the vegetables roast properly rather than steaming.

• 6

  Roast for 18-22 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.