NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and place them in a large mixing bowl.

• 3

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

• 4

  Add all the prepared vegetables to the bowl with the chicken.

• 5

  In a small ramekin, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, dried thyme, sea salt, and black pepper.

• 6

  Drizzle the lemon-herb dressing over the chicken and vegetables, tossing thoroughly with your hands or a spatula to ensure every piece is well-coated.

• 7

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

• 8

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 9

  Remove from the oven and let rest for 2 minutes before serving hot.