NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

0.5 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and place them in a large mixing bowl.

• 3

  Slice the zucchini into half-moons, chop the red bell pepper into 1-inch squares, and cut the red onion into thick wedges; add them to the bowl with the chicken.

• 4

  Rinse and drain the chickpeas thoroughly before adding them to the chicken and vegetable mixture.

• 5

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

• 6

  Toss everything together until the chicken and vegetables are evenly coated in the oil and spices.

• 7

  Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded so it roasts rather than steams.

• 8

  Roast in the center of the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

• 9

  Remove from the oven and immediately drizzle with fresh lemon juice to brighten the flavors before serving.