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 carrot; 0.5 cup zucchini; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp dried oregano; 1 tsp garlic powder; 0.5 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

458 calories

Protein: 53g; 45% of calories
Carbs: 18g; 15% of calories
Fat: 21g; 40% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
Cut the chicken breast into 1-inch cubes and slice the carrot, zucchini, and broccoli into uniform, bite-sized pieces.
In a small mixing bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
Place the chicken and vegetables onto the prepared baking sheet and pour the lemon-herb oil over them, tossing thoroughly to ensure everything is well-coated.
Spread the mixture into a single even layer to allow for proper roasting and browning.
Roast in the center of the oven for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

Nutrition

Ingredients

Instructions

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