NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes (halved)

1 tbsp Olive Oil

2 cloves Garlic

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F and line a sheet pan with parchment paper.

• 2

  Cut the chicken breast into evenly sized pieces if desired or leave whole, ensuring even cooking.

• 3

  Chop the red and yellow bell peppers into strips, slice the zucchini into half-moons, thinly slice the red onion, and halve the cherry tomatoes.

• 4

  In a large bowl, combine the chicken, bell peppers, zucchini, red onion, and cherry tomatoes.

• 5

  Drizzle olive oil over the mixture and add minced garlic and fresh herbs. Season generously with salt and pepper.

• 6

  Toss everything gently until well coated with oil and seasonings.

• 7

  Spread the mixture evenly on the prepared sheet pan, making sure the chicken pieces are not overcrowded.

• 8

  Roast in the preheated oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender with slight char edges.

• 9

  Remove from the oven, let rest for a few minutes, and serve warm.