NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

0.5 medium red onion

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

  Chop the red bell pepper and red onion into 1-inch pieces, and break the broccoli into bite-sized florets, adding them to the bowl with the chicken.

• 4

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

• 5

  Pour the herb dressing over the chicken and vegetables, tossing thoroughly to ensure every piece is evenly coated.

• 6

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring there is enough space for the air to circulate so the vegetables roast rather than steam.

• 7

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred at the edges.

• 8

  Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.