Name: Lemon-Herb Roasted Chicken and Vegetable Medley
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1.5 cups broccoli florets; 1 medium red bell pepper; 1 medium zucchini; 1 tbsp extra virgin olive oil; 2 tbsp lemon juice; 1 tsp lemon zest; 1 tsp dijon mustard; 0.5 tsp dried oregano; 1 whole garlic clove; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

464 calories

Protein: 44g; 36% of calories
Carbs: 35g; 28% of calories
Fat: 20g; 36% 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.
Cut the chicken breast into 1-inch cubes. Slice the red bell pepper and zucchini into bite-sized pieces.
Place the chicken, broccoli florets, bell pepper, and zucchini on the prepared sheet pan.
Drizzle with 0.5 tablespoon of olive oil and season with sea salt and black pepper. Toss well to coat evenly and spread in a single layer.
Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
While the tray roasts, prepare the vinaigrette by whisking together the remaining 0.5 tablespoon of olive oil, lemon juice, lemon zest, Dijon mustard, dried oregano, and minced garlic in a small bowl.
Remove the pan from the oven and immediately drizzle the fresh lemon-herb vinaigrette over the hot chicken and vegetables.
Toss gently on the pan to incorporate the flavors and serve warm.

Nutrition

Ingredients

Instructions

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