NUTRITION

SERVINGS

INGREDIENTS

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

• 3

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

• 4

  Add the chicken cubes and chopped vegetables to the bowl, tossing thoroughly until every piece is evenly coated with the herb-oil mixture.

• 5

  Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring they are not overcrowded so they roast rather than steam.

• 6

  Place the pan in the oven and roast for 20 to 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 added brightness.