NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp olive oil

0.5 cup chickpeas

1 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Chop the zucchini, red bell pepper, and red onion into uniform bite-sized pieces to ensure even roasting.

• 3

  Place the chicken breast, chopped vegetables, and rinsed chickpeas onto the prepared baking sheet.

• 4

  Drizzle the olive oil and lemon juice over the chicken and vegetables, then sprinkle evenly with dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Toss all ingredients together on the pan until everything is well-coated in the oil and spice mixture.

• 6

  Spread the ingredients into a single layer, ensuring the chicken breast has enough space around it to roast rather than steam.

• 7

  Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 9

  Serve the sliced chicken over the roasted vegetable and chickpea mixture, drizzling any remaining pan juices over the top.