NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Baby potatoes

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup 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 oven to 400°F and line a large sheet pan with parchment paper.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and halve the baby potatoes.

• 3

  Chop the broccoli into florets, slice the bell pepper into strips, and slice the zucchini into rounds.

• 4

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

• 5

  Add the chicken and all vegetables to the bowl and toss until everything is evenly coated in the herb marinade.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring pieces aren't overcrowded.

• 7

  Roast for 20-25 minutes, or until the chicken is cooked through and the potatoes are fork-tender.

• 8

  Serve immediately, drizzled with any remaining juices from the pan for extra brightness.