NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup zucchini

1 cup red bell pepper

1 cup broccoli florets

1 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 whole avocado

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

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

• 3

  Slice the zucchini into half-moons, chop the bell pepper into 1-inch pieces, and break the broccoli into small florets.

• 4

  Add all the vegetables to the bowl with the chicken and drizzle with the extra virgin olive oil.

• 5

  Sprinkle the garlic powder, dried oregano, sea salt, and black pepper over the mixture and toss thoroughly to coat.

• 6

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper browning.

• 7

  Roast in the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 8

  Remove from the oven and serve immediately, topped with fresh avocado slices for a rich and creamy finish.