NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

1 medium red bell pepper

0.5 medium red onion

0.5 tbsp extra virgin olive oil

1 medium lemon

2 cloves garlic

1 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 sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breasts into 1-inch bite-sized pieces and set aside.

• 3

  Chop the broccoli into bite-sized florets, slice the bell pepper into thin strips, and cut the red onion into small wedges.

• 4

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

• 5

  Place the chicken pieces and all the chopped vegetables onto the prepared sheet pan.

• 6

  Drizzle the lemon-herb marinade over the chicken and vegetables, then toss thoroughly with your hands or tongs to ensure an even coating.

• 7

  Spread everything out into a single layer, ensuring the pan isn't overcrowded so the ingredients roast rather than steam.

• 8

  Thinly slice the remaining half of the lemon and scatter the rounds across the top of the mixture.

• 9

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.