NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried oregano

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 uniform 1-inch pieces and chop the broccoli, bell pepper, and zucchini into bite-sized chunks.

• 3

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

• 4

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

• 5

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

• 6

  Spread the mixture out into a single, even layer on the pan, making sure not to overcrowd the ingredients so they roast rather than steam.

• 7

  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 browned edges.

• 8

  Remove from the oven and garnish with fresh parsley or an extra squeeze of lemon juice before serving warm.