NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 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 rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into uniform 1-inch cubes and place them into a large mixing bowl.

• 3

  Prepare the vegetables by chopping the broccoli into bite-sized florets, slicing the bell pepper into strips, and cutting the zucchini into half-moons.

• 4

  Add the prepared vegetables to the bowl with the chicken cubes.

• 5

  In a small glass jar or bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, dried thyme, sea salt, black pepper, and lemon juice until well emulsified.

• 6

  Pour the herb dressing over the chicken and vegetables, then toss with your hands or a spatula to ensure every piece is thoroughly and evenly coated.

• 7

  Spread the mixture across the prepared sheet pan in a single layer, making sure not to overcrowd the pan so the ingredients roast rather than steam.

• 8

  Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly caramelized, golden-brown edges.