NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Zucchini

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

2 clove Garlic

1 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and slice the zucchini into half-moon shapes.

• 3

  Chop the broccoli into small, uniform florets and dice the red bell pepper into 1-inch squares.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Add the chicken pieces and all the chopped vegetables to the bowl, tossing thoroughly until every piece is evenly coated in the herb marinade.

• 6

  Spread the mixture in a single layer across the prepared baking sheet, ensuring the ingredients are not overcrowded so they roast properly.

• 7

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

• 8

  Remove from the oven and serve immediately while hot, optionally finishing with a fresh squeeze of lemon juice for extra brightness.