Name: Roasted Vegetable Medley with Lemon-Herb Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.5 cup Chickpeas; 1 cup Broccoli florets; 1 cup Red bell pepper; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dried oregano; 1 tsp Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
Pat the chicken breast dry with a paper towel and cut into uniform 1-inch cubes to ensure even cooking.
Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to help them crisp up.
Place the cubed chicken, dried chickpeas, broccoli florets, and diced red bell pepper onto the prepared baking sheet.
In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, sea salt, and black pepper.
Pour the oil and herb mixture over the chicken and vegetables, tossing with your hands or tongs until every piece is well coated.
Spread the ingredients out into a single layer, making sure not to overcrowd the pan so the vegetables roast rather than steam.
Roast in the center of the oven for 18 to 20 minutes, or until the chicken is cooked through and the broccoli edges are slightly charred.
Remove from the oven and immediately drizzle the fresh lemon juice over the hot medley before serving.

Nutrition

Ingredients

Instructions

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