NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Minced 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 baking sheet with parchment paper.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces for even cooking.

• 3

  Slice the zucchini into half-moons and chop the red bell pepper into 1-inch squares.

• 4

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

• 5

  Add the chicken pieces, broccoli florets, zucchini, and bell peppers to the bowl and toss thoroughly until everything is well coated in the lemon-herb marinade.

• 6

  Spread the chicken and vegetable mixture onto the prepared baking sheet in a single, even layer.

• 7

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender and lightly browned.

• 8

  Remove from the oven and serve immediately while hot.