NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 medium Zucchini

1 medium Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

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 for easy cleanup.

• 2

  Slice the chicken breast into even 1-inch cubes and place them in a large mixing bowl.

• 3

  Chop the zucchini into half-moons and the red bell pepper into bite-sized squares, then add them to the bowl with the broccoli florets.

• 4

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

• 5

  Pour the lemon-herb marinade over the chicken and vegetables, tossing thoroughly to ensure every piece is well-coated.

• 6

  Spread the mixture out in a single layer on the prepared sheet pan, ensuring there is space between items so they roast rather than steam.

• 7

  Place the pan in the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.

• 8

  Remove from the oven and let rest for 5 minutes before portioning into meal prep containers.