NUTRITION

SERVINGS

INGREDIENTS

5.5 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 sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the diced chicken and all the vegetables onto the prepared baking sheet in a single layer.

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, then toss thoroughly with your hands or tongs to ensure everything is well coated.

• 6

  Spread the mixture out evenly across the pan so the ingredients roast rather than steam.

• 7

  Roast in the center of the oven for 20 to 25 minutes, tossing the ingredients halfway through the cooking time.

• 8

  Check that the chicken is cooked through and the vegetables are tender with slightly caramelized edges before removing from the oven.

• 9

  Transfer to a plate and serve immediately, optionally garnished with fresh parsley or an extra squeeze of lemon.