NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

1 medium Zucchini

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tsp Dried oregano

0.5 tsp Garlic powder

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 unbleached parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with paper towels and dice into 1-inch cubes; chop the broccoli, bell pepper, and zucchini into similar bite-sized pieces.

• 3

  In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, oregano, garlic powder, sea salt, and black pepper.

• 4

  Arrange the chicken cubes and chopped vegetables on the prepared sheet pan, ensuring they are spread out and not overlapping.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, then use clean hands to toss everything until every piece is well-coated.

• 6

  Spread the ingredients into a single layer and roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

• 7

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