NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup chopped zucchini

1 tbsp fresh lemon juice

1 tsp dried oregano

1 tsp garlic powder

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.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces to ensure they cook evenly and stay juicy.

• 3

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

• 4

  Add the chicken pieces, broccoli florets, sliced carrots, and chopped zucchini to the bowl, tossing thoroughly until every piece is well-coated in the herb marinade.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast instead of steam.

• 6

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

• 7

  Remove from the oven and let the dish rest for 5 minutes before serving half for dinner and storing the remaining half in an airtight container for tomorrow's lunch.