NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

1 tbsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Dice the chicken breast into one-inch cubes and chop the zucchini, red bell pepper, and red onion into similarly sized pieces.

• 3

  In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, sea salt, and black pepper to create the marinade.

• 4

  Add the chicken and chopped vegetables to the bowl, tossing thoroughly until every piece is evenly coated with the herb mixture.

• 5

  Spread the mixture across the prepared baking sheet in a single layer, ensuring the pieces are not overcrowded to allow for proper roasting.

• 6

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 7

  Remove from the oven and garnish with freshly chopped parsley to add a bright, clean finish before serving.