Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 1 tbsp (15ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • ½ tsp (3g) cracked black pepper
  • 2 cups (300g) broccoli florets, bite-sized
  • 1 cup (150g) carrots, sliced into thin rounds
  • 1 medium (150g) zucchini, sliced into half-moons
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) dried oregano
  • ½ tsp (2g) onion powder
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the chicken breasts dry with a paper towel to ensure a golden-brown exterior.
  3. In a large bowl, toss the broccoli, carrots, and zucchini with 2 tbsp of olive oil and a pinch of salt.
  4. Spread the seasoned vegetables to the edges of the baking sheet, leaving a clear space in the center.
  5. Place the chicken breasts in the center of the pan.
  6. Drizzle the remaining 1 tbsp olive oil and the lemon-garlic glaze (lemon juice, minced garlic, oregano, and onion powder) over the chicken, rubbing it in for full coverage.
  7. Roast in the center rack for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are charred.
  8. Remove from the oven and let the chicken rest for 5 minutes before serving.
  9. Garnish with chopped fresh parsley.