Ingredients
Scale
1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons Olive oil
1 large Lemon, juiced and zested
4–5 cloves Garlic, minced
1 teaspoon Dried oregano
1 teaspoon Salt, or to taste
1/2 teaspoon Black pepper, or to taste
4 cups Broccoli florets, cut into bite-sized pieces
1.5 cups Cherry tomatoes, halved
2 medium Bell peppers, chopped
1/2 medium Red onion, thinly sliced
1 tablespoon Olive oil
1/2 teaspoon Salt, or to taste
1/4 teaspoon Black pepper, or to taste
Cooked quinoa or brown rice, for base
Fresh parsley or dill, chopped, for garnish
Lemon wedges, for extra zest
Instructions
- Pat chicken dry and cut into 1-inch pieces
- In a bowl, mix chicken with olive oil, lemon juice and zest, garlic, oregano, salt, and pepper. Marinate for at least 10 minutes
- Preheat oven to 400°F (200°C). Spread broccoli, tomatoes, peppers, and onion on a baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat
- Cook chicken in a skillet over medium-high heat for 4-6 minutes per side until golden brown and cooked through
- Cook veggies in the remaining skillet for 7-10 minutes until tender-crisp, or roast for 15-20 minutes
- Combine chicken with veggies, serve over grains, and garnish with herbs and lemon wedges
Notes
Marinate chicken longer for more flavor.
Ensure chicken is dry before cooking for better searing.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 8 g
- Protein: 40 g
- Cholesterol: 90 mg