NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Red onion

1 tbsp Extra virgin olive oil

1 medium Lemon

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Cut chicken breast into bite-sized pieces and chop the broccoli, bell pepper, and red onion into uniform chunks.

• 3

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

• 4

  Add the chicken and vegetables to the bowl and toss thoroughly until everything is evenly coated in the marinade.

• 5

  Spread the mixture in a single layer on the prepared sheet pan, ensuring no pieces are overlapping to allow for even roasting.

• 6

  Slice the remaining half of the lemon into thin rounds and tuck them between the chicken and vegetables on the pan.

• 7

  Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.