NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 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 (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and slice the bell pepper and zucchini into similar sized pieces.

• 3

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

• 4

  Place the chicken cubes, broccoli florets, bell peppers, and zucchini onto the prepared sheet pan.

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, then toss thoroughly with your hands or tongs to ensure everything is evenly coated.

• 6

  Spread the mixture out into a single layer, ensuring the pan isn't overcrowded so the vegetables roast rather than steam.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized at the edges.

• 8

  Remove from the oven and serve immediately, optionally garnished with fresh parsley or extra lemon wedges.