NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 medium Red bell pepper

1 medium Zucchini

1 tbsp Extra virgin olive oil

1 tbsp Fresh 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 sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and chop the broccoli, bell pepper, and zucchini into uniform chunks to ensure even cooking.

• 3

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

• 4

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

• 5

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

• 6

  Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.