NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

1 medium Zucchini

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

0.5 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

  Slice the chicken breast into 1-inch bite-sized pieces and cut the zucchini into half-moons.

• 3

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

• 4

  Place the chicken pieces, broccoli florets, and zucchini slices onto the prepared sheet pan.

• 5

  Pour the lemon-herb marinade over the chicken and vegetables, tossing thoroughly with your hands or tongs to ensure every piece is evenly coated.

• 6

  Spread the mixture out into a single layer, ensuring the chicken pieces are not crowded so they brown properly.

• 7

  Roast in the oven for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized at the edges.

• 8

  Remove from the oven and let rest for 5 minutes before serving or portioning into meal prep containers.