Low-Calorie Baked Chicken with Steamed Vegetables

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

In a small bowl, mix together half of the olive oil, lemon juice, dried oregano, garlic powder, half of the salt, and half of the black pepper.

Pat the chicken breasts dry with paper towels, place them on the prepared baking sheet, and rub the herb mixture evenly over both sides of the chicken.

Bake the chicken in the preheated oven for 18 to 22 minutes, or until the internal temperature reaches 74°C (165°F) and the juices run clear.

While the chicken is baking, prepare a steamer basket over a pot of boiling water.

Add the broccoli florets, sliced carrots, and zucchini to the steamer basket. Cover and steam for 5 to 7 minutes until tender-crisp.

Remove the vegetables from the heat and toss them gently with the remaining olive oil, salt, and black pepper.

Divide the steamed vegetables evenly between two plates, top each with a baked chicken breast, and serve warm.