NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

0.5 cup red bell pepper

0.5 cup zucchini

2 tsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the chicken breast into uniform 1-inch cubes to ensure even cooking throughout the tray.

• 3

  Rinse and drain the chickpeas thoroughly, then pat them dry with a paper towel to help them achieve a crisp texture.

• 4

  Chop the red bell pepper and zucchini into bite-sized pieces similar in size to the chicken.

• 5

  In a large mixing bowl, whisk together the olive oil, fresh lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 6

  Add the chicken, chickpeas, and chopped vegetables to the bowl and toss until every piece is well-coated in the zesty marinade.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the ingredients are not overcrowded.

• 8

  Roast for 18-20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 9

  Remove from the oven and let the medley rest for 2 minutes before serving warm.