Name: Lemon Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

476 calories

Protein: 57g; 48% of calories
Carbs: 16g; 13% of calories
Fat: 21g; 39% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Chop the broccoli into small florets and dice the red bell pepper and zucchini into bite-sized pieces.
Place the chicken breast on one side of the baking sheet and spread the vegetables across the remaining space.
Drizzle the extra virgin olive oil and fresh lemon juice over the chicken and the vegetable medley.
Evenly sprinkle the dried oregano, garlic powder, sea salt, and black pepper over all ingredients.
Toss the vegetables to ensure they are well-coated and flip the chicken to season both sides.
Roast in the oven for 22 minutes or until the chicken reaches an internal temperature of 165°F.
Allow the chicken to rest for 3 minutes on the pan before slicing to ensure a juicy and tender result.

Nutrition

Ingredients

Instructions

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