NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Chop the broccoli florets, red bell pepper, and zucchini into uniform pieces and add them to the bowl with the chicken.

• 4

  In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper until well combined.

• 5

  Pour the lemon-herb marinade over the chicken and vegetables, tossing thoroughly to ensure every piece is evenly coated.

• 6

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

• 7

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

• 8

  Remove from the oven and serve immediately, garnishing with extra fresh herbs or a squeeze of lemon if desired.