NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

4 oz Baby potatoes

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

1 clove Garlic

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 1-inch bite-sized pieces and halve the baby potatoes so they cook evenly.

• 3

  Chop the broccoli into small florets, slice the zucchini into half-moons, and dice the red bell pepper into 1-inch squares.

• 4

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

• 5

  Place the chicken pieces, potatoes, broccoli, zucchini, and bell peppers onto the prepared sheet pan.

• 6

  Drizzle the lemon-herb marinade over the ingredients and toss thoroughly with your hands or tongs until every piece is well-coated.

• 7

  Spread the mixture out into a single layer, ensuring the chicken and vegetables are not overcrowded.

• 8

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are golden and fork-tender.

• 9

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