NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken thighs

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

0.5 cup Zucchini slices

0.5 cup Carrot rounds

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh lemon juice

PREPARATION

• 1

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

• 2

  Pat the chicken thighs dry with a paper towel to ensure they roast properly rather than steam.

• 3

  In a large mixing bowl, toss the broccoli florets, zucchini slices, and carrot rounds with the olive oil, garlic powder, dried oregano, sea salt, and black pepper.

• 4

  Place the chicken thighs on the prepared baking sheet and arrange the seasoned vegetables in a single layer around the meat.

• 5

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly browned edges.

• 6

  Remove from the oven and drizzle the fresh lemon juice over the entire tray to brighten the flavors before serving.