NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

2 cups broccoli florets

1 cup zucchini

2 cups fresh spinach

1 clove garlic

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Slice the zucchini into half-moons and finely mince the garlic clove.

• 3

  In a large mixing bowl, combine the chicken breast, broccoli florets, and zucchini.

• 4

  Toss the mixture with olive oil, minced garlic, dried oregano, sea salt, and black pepper until evenly coated.

• 5

  Spread the chicken and vegetables in a single layer on the prepared sheet pan.

• 6

  Roast for 20-25 minutes until the chicken is cooked through and the vegetables are tender with slightly browned edges.

• 7

  Remove the pan from the oven and immediately toss in the fresh spinach, allowing the residual heat to wilt the leaves.

• 8

  Finish the dish with a bright squeeze of fresh lemon juice before serving.