Name: Lemon Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tbsp extra virgin olive oil; 1 cup broccoli florets; 1 cup zucchini; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Nutrition

Per serving

441 calories

Protein: 53g; 47% of calories
Carbs: 13g; 12% of calories
Fat: 21g; 41% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Slice the chicken breast into even 1-inch thick strips to ensure quick and even roasting.
In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
Add the chicken strips, broccoli florets, and sliced zucchini to the bowl, tossing thoroughly until everything is well-coated in the marinade.
Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring they aren't overcrowded so they roast rather than steam.
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 garnish with freshly chopped parsley before serving hot.

Nutrition

Ingredients

Instructions

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