NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Olive oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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 bite-sized 1-inch cubes and chop the broccoli, bell peppers, and zucchini into similar sizes to ensure even cooking.

• 3

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

• 4

  Add the chicken and vegetables to the bowl, tossing thoroughly until every piece is well-coated with the herb marinade.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the veggies roast rather than steam.

• 6

  Bake for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

• 7

  Garnish with fresh chopped parsley and an extra squeeze of lemon before serving warm.