NUTRITION

SERVINGS

INGREDIENTS

12.8 oz chicken breast

2 cup broccoli florets

0.5 cup zucchini

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp water

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and prepare a large rimmed sheet pan by lining it with parchment paper for easy cleanup.

• 2

  Dice the chicken breast into uniform 1-inch pieces to ensure they cook evenly alongside the vegetables.

• 3

  Cut the broccoli into bite-sized florets and slice the zucchini into half-inch thick half-moons, measuring out a half cup.

• 4

  In a small bowl, whisk together the lemon juice, lemon zest, water, dried oregano, garlic powder, sea salt, and black pepper to create a bright, oil-free marinade.

• 5

  Place the chicken, broccoli, and zucchini in a large mixing bowl, pour the marinade over them, and toss with your hands or tongs until every surface is well-coated.

• 6

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

• 7

  Roast in the center of the oven for 18 to 20 minutes, or until the chicken is opaque and cooked through and the broccoli edges are slightly charred and crispy.

• 8

  Serve immediately while hot, perhaps with an extra squeeze of fresh lemon if desired for an added pop of brightness.