NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

1 medium bell pepper

1 medium zucchini

0.25 whole red onion

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Cut the chicken breast, bell pepper, zucchini, and red onion into uniform, bite-sized pieces to ensure even cooking.

• 3

  In a large mixing bowl, combine the chopped chicken, vegetables, and the drained and rinsed chickpeas.

• 4

  Drizzle the olive oil over the mixture and sprinkle with dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the chicken and vegetables are well-coated with the oil and seasonings.

• 6

  Spread the medley in a single layer on the prepared baking sheet, ensuring it is not overcrowded so the vegetables roast rather than steam.

• 7

  Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 8

  Remove from the oven, drizzle with fresh lemon juice, and garnish with chopped fresh parsley before serving warm.