NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp garlic powder

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 bite-sized cubes and chop the broccoli, bell pepper, and zucchini into uniform pieces.

• 3

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

• 4

  Place the chicken and vegetables on the prepared sheet pan and pour the lemon-herb marinade over them, tossing well to coat every piece.

• 5

  Spread the mixture in a single layer, ensuring nothing is overcrowded to allow for even roasting and browning.

• 6

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

• 7

  Remove from the oven and serve immediately, perhaps with an extra squeeze of fresh lemon for brightness.