Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5.5 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; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

490 calories

Protein: 55g; 43% of calories
Carbs: 26g; 20% of calories
Fat: 21g; 37% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
Dice the chicken breast into 1-inch cubes and chop the broccoli, bell pepper, and zucchini into bite-sized pieces.
Place the chicken and vegetables on the sheet pan.
Drizzle with olive oil and lemon juice, then sprinkle with oregano, garlic powder, salt, and pepper.
Toss everything together until evenly coated and spread into a single layer.
Roast for 20 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.

Nutrition

Ingredients

Instructions

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