NUTRITION

SERVINGS

INGREDIENTS

33 oz chicken breast

3 tbsp olive oil

2 whole lemon

4 cloves garlic

1 tsp sea salt

0.5 tsp black pepper

1 tsp dried oregano

3 cups broccoli florets

2 large red bell pepper

1 cup dry white rice

2 cups water

PREPARATION

• 1

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

• 2

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

• 3

  Cut the chicken breasts into 1-inch bite-sized pieces and slice the red bell peppers into strips.

• 4

  Place the chicken pieces on one half of the sheet pans and arrange the broccoli florets and bell pepper strips on the other half.

• 5

  Drizzle the lemon-garlic marinade over the chicken and vegetables, tossing them gently to ensure everything is evenly coated.

• 6

  Thinly slice the second lemon and place the rounds over the chicken and vegetables for extra flavor and moisture.

• 7

  Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 8

  While the chicken is roasting, combine the dry white rice and water in a medium pot, bring to a boil, then cover and simmer on low for 15 minutes.

• 9

  Fluff the rice with a fork and serve it in bowls topped with the roasted lemon chicken and vegetables.