NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp 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

  Cut the chicken breast into 1-inch bite-sized cubes and set aside.

• 3

  Prepare the vegetables by chopping the broccoli into small florets, slicing the red bell pepper into thin strips, and cutting the zucchini into half-moons.

• 4

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 5

  Place the chicken cubes and all the chopped vegetables onto the prepared sheet pan.

• 6

  Drizzle the lemon-herb dressing over the chicken and vegetables, then use your hands or tongs to toss everything until thoroughly and evenly coated.

• 7

  Spread the mixture out into a single layer across the pan, making sure the chicken pieces are not touching to ensure they brown properly.

• 8

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 9

  Remove from the oven and serve immediately while hot, perhaps with an extra squeeze of fresh lemon if desired.