NUTRITION

SERVINGS

INGREDIENTS

12.5 oz Chicken breast

0 tsp Olive oil

0.5 cup Zucchini

0.25 cup Red bell pepper

0.5 cup Broccoli florets

1 tbsp Lemon juice

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Slice the chicken breast into even 1-inch pieces and chop the zucchini, bell pepper, and broccoli into bite-sized chunks.

• 3

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

• 4

  Drizzle with the olive oil and sprinkle evenly with garlic powder, dried oregano, sea salt, and black pepper.

• 5

  Toss everything together with your hands or tongs until the chicken and vegetables are lightly coated in oil and spices.

• 6

  Spread the mixture out into a single layer, ensuring the pieces aren't too crowded so they roast rather than steam.

• 7

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

• 8

  Remove from the oven and immediately drizzle the fresh lemon juice over the hot chicken and vegetables.

• 9

  Transfer everything to a large bowl and garnish with the freshly chopped parsley before serving.