NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup chopped red bell pepper

1 tbsp fresh lemon juice

1 tsp dried oregano

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Prepare the vegetables by cutting the broccoli into bite-sized florets, slicing the carrots into thin rounds, and chopping the bell pepper.

• 3

  Place the chicken breast and the prepared vegetables onto the sheet pan in a single layer.

• 4

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

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, using your hands or tongs to ensure everything is evenly coated.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately.