NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Prepare the vegetables by slicing the zucchini into half-moons, chopping the bell pepper into bite-sized squares, and thinly slicing the red onion.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

• 4

  Place the chicken breast and the prepared vegetables onto the baking sheet in a single layer.

• 5

  Pour the lemon-herb marinade over the chicken and vegetables, tossing the vegetables and brushing the chicken to ensure an even coating.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly browned edges.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy and flavorful.