Name: Sheet Pan Chicken and Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup broccoli florets; 1 medium red bell pepper; 1 medium zucchini; 1 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 1 tsp lemon juice

Nutrition

Per serving

470 calories

Protein: 52g; 42% of calories
Carbs: 25g; 20% of calories
Fat: 21g; 38% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Cut the chicken breast into uniform 1-inch cubes and chop the bell pepper and zucchini into similar bite-sized pieces.
Place the chicken, broccoli florets, bell pepper, and zucchini onto the prepared sheet pan.
Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with sea salt, black pepper, garlic powder, and dried oregano.
Toss all ingredients together directly on the pan until everything is well-coated in oil and spices, then spread into a single even layer.
Roast in the center of the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with lightly charred edges.
Remove from the oven and drizzle with fresh lemon juice before serving or portioning into meal prep containers.

Nutrition

Ingredients

Instructions

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