NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

0.5 cup Sliced carrots

0.25 cup Red onion wedges

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into even 1-inch cubes to ensure they cook at the same rate as the vegetables.

• 3

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

• 4

  Add the chicken cubes, broccoli florets, sliced carrots, and red onion wedges to the bowl and toss thoroughly until everything is evenly coated in the marinade.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring there is enough space between pieces so they roast rather than steam.

• 6

  Roast for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 7

  Remove from the oven and serve immediately, perhaps with an extra squeeze of fresh lemon for added brightness.