NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

1 tsp dried oregano

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

2 cloves garlic

PREPARATION

• 1

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

• 2

  Dice the zucchini, red bell pepper, and red onion into uniform 1-inch pieces to ensure even roasting.

• 3

  Mince the garlic cloves finely.

• 4

  In a large mixing bowl, combine the chicken breast and chopped vegetables, then drizzle with extra virgin olive oil.

• 5

  Sprinkle the dried oregano, dried thyme, sea salt, and black pepper over the mixture, tossing well to coat every piece.

• 6

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they aren't crowded so they roast rather than steam.

• 7

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

• 8

  Remove from the oven and immediately drizzle with fresh lemon juice to brighten the savory herb flavors.