NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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 1-inch cubes and chop the broccoli, bell pepper, and zucchini into uniform, bite-sized pieces.

• 3

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

• 4

  Place the chicken and chopped vegetables onto the prepared sheet pan and pour the lemon-herb dressing over the top.

• 5

  Toss the ingredients thoroughly with your hands or tongs to ensure every piece is evenly coated in the marinade.

• 6

  Spread the mixture out into a single layer across the pan, making sure the chicken pieces are not crowded or overlapping.

• 7

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