NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

1 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp lemon zest

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 rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into uniform 1-inch cubes and chop the broccoli, bell pepper, and zucchini into similar bite-sized pieces.

• 3

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

• 4

  Place the chicken and all chopped vegetables onto the sheet pan and drizzle the lemon-herb marinade over the top.

• 5

  Toss the ingredients thoroughly with your hands or tongs until every piece is well-coated in the fragrant oil and spices.

• 6

  Spread the mixture out into a single layer, ensuring the chicken pieces are spaced out to allow for proper roasting rather than steaming.

• 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.

• 8

  Remove from the oven and serve immediately, optionally garnishing with fresh parsley or an extra squeeze of lemon.