NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 medium Zucchini

1 medium Red bell pepper

1 tbsp Lemon juice

2 cloves 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

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

• 3

  Chop the zucchini into half-moons, slice the bell pepper into strips, and break the broccoli into small florets.

• 4

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

• 5

  Add the vegetables to the bowl with the chicken and pour the lemon-herb marinade over the top.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the dressing.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded.

• 8

  Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

• 9

  Remove from the oven and serve immediately while hot.