Name: Chicken and roasted vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 5 oz broccoli, cut into 1 1/2-inch florets; 3/4 red bell pepper, deseeded and cut into 1-inch pieces; 3/4 medium zucchini, sliced into 1/2-inch-thick half-moons; 2 3/4 tsp extra virgin olive oil; 3/4 tsp garlic powder; 1 1/2 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice

Nutrition

Per serving

449 calories

Protein: 54g; 46% of calories
Carbs: 24g; 21% of calories
Fat: 17g; 33% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F.
Place the chicken pieces, broccoli, bell pepper, and zucchini on a half-sheet pan. Drizzle with the olive oil and sprinkle with the garlic powder, dried basil, salt, and black pepper. Toss to coat evenly and spread out in a single layer. Roast for 18 to 22 minutes, stirring once halfway, until the chicken is white throughout and the broccoli and peppers are browned at the edges. Done when white throughout with no pink, 165°F.
Drizzle the fresh lemon juice over the hot chicken and vegetables directly on the pan before serving.

Nutrition

Ingredients

Instructions

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