NUTRITION

SERVINGS

INGREDIENTS

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

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper to ensure easy cleanup and prevent sticking.

• 2

  Dice the chicken breast into uniform 1-inch pieces and chop the broccoli, bell pepper, and zucchini into similar sizes for even roasting.

• 3

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

• 4

  Arrange the chicken and vegetables on the prepared sheet pan, pour the lemon-herb marinade over them, and toss thoroughly with your hands or tongs.

• 5

  Spread the ingredients out into a single, even layer, making sure not to overcrowd the pan so the vegetables roast beautifully instead of steaming.

• 6

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