NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

0.5 cup Red onion

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 rimmed sheet pan with unbleached parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized cubes, and chop the broccoli, bell pepper, and red onion into similar sized pieces to ensure even cooking.

• 3

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

• 4

  Place the chicken and all the chopped vegetables into a large mixing bowl and pour the lemon-herb dressing over the top.

• 5

  Toss everything thoroughly with your hands or a spatula until every piece is well-coated in the oil and spices.

• 6

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

• 7

  Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.