Name: Lemon Herb Roasted Chicken and Vegetables
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; 0.5 cup 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

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Cut the chicken breast into 1-inch bite-sized pieces and place them in a large mixing bowl.
Prepare the vegetables by cutting the broccoli into small florets, slicing the bell pepper into thin strips, and slicing the zucchini into half-moons.
Add the vegetables to the bowl with the chicken.
In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
Pour the lemon-herb marinade over the chicken and vegetables, tossing thoroughly to ensure every piece is well-coated.
Spread the mixture in a single, even layer on the prepared baking sheet to ensure even roasting.
Roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.
Remove from the oven and serve immediately, optionally garnished with fresh parsley or extra lemon wedges.

Nutrition

Ingredients

Instructions

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