Low-Calorie Baked Chicken with Roasted Vegetables

Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper for easy cleanup.

Pat the chicken breasts dry with paper towels. Season both sides evenly with half of the salt, black pepper, garlic powder, and dried oregano.

In a large mixing bowl, combine the chopped zucchini, bell pepper, red onion wedges, and broccoli florets.

Drizzle the vegetables with the olive oil and sprinkle with the remaining salt, pepper, garlic powder, and oregano. Toss thoroughly until all the vegetables are evenly coated.

Place the seasoned chicken breasts in the center of the prepared baking sheet. Arrange the vegetable mixture in a single, even layer all around the chicken.

Transfer the baking sheet to the preheated oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and the vegetables are tender and lightly browned at the edges.

Remove from the oven and let the chicken rest for 5 minutes before slicing. Serve warm with fresh lemon wedges squeezed over the top.