NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Dice the chicken breast into uniform 1-inch cubes to ensure even cooking.

• 3

  Chop the broccoli into small florets, slice the bell pepper into strips, and quarter-round the zucchini.

• 4

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

• 5

  Add the chicken cubes and chopped vegetables to the bowl, tossing thoroughly until every piece is well-coated with the marinade.

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 7

  Place the sheet in the oven and roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables have slightly charred, caramelized edges.

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving warm.