NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 tbsp olive oil

1.5 cups broccoli florets

1 cup carrots

1 cup zucchini

1 tbsp lemon juice

1 clove 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 baking sheet with parchment paper.

• 2

  Slice the chicken breast into 1-inch bite-sized pieces and place them in a large mixing bowl.

• 3

  Chop the broccoli into florets, slice the carrots into thin rounds, and quarter the zucchini into half-moons.

• 4

  Add the prepared vegetables to the bowl with the chicken pieces.

• 5

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

• 6

  Pour the marinade over the chicken and vegetables, tossing thoroughly with your hands or a spatula to ensure every piece is evenly coated.

• 7

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

• 8

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly caramelized edges.

• 9

  Remove from the oven and let rest for 2 minutes before serving warm.