👩🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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2
In a large bowl, combine the chicken pieces, broccoli, carrots, and red bell pepper.
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3
Drizzle with olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper. Toss everything together until well coated and spices are evenly distributed.
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4
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Arrange the lemon slices among the ingredients.
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5
Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp. You can gently stir halfway through cooking for even browning, if desired.
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6
Garnish with fresh chopped parsley before serving hot. Serve as is, or alongside a small portion of quinoa or brown rice for a more complete meal.
💡 Notes
Feel free to swap out vegetables based on what you have on hand – zucchini, asparagus, or cauliflower would also work well. For an extra kick, add a pinch of red pepper flakes to the seasoning mix. This dish reheats well for lunch the next day; store leftovers in an airtight container in the refrigerator for up to 3 days.
🥗 Nutrition (per serving)
Calories
410 kcal
Protein
42g
Total Fat
18g
Saturated Fat
3g
Carbs
25g
Fiber
6g
Sugar
8g
Sodium
380mg
Cholesterol
100mg
