NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

1 medium bell pepper

1 cup asparagus

1 tbsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and asparagus into bite-sized pieces.

• 3

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

• 4

  Place the chicken and vegetables onto the prepared sheet pan and pour the lemon-herb dressing over them, tossing well to ensure everything is evenly coated.

• 5

  Spread the mixture out into a single layer to ensure even roasting and to prevent the vegetables from steaming.

• 6

  Bake for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender-crisp with slightly charred edges.