NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

0.5 cup cherry tomatoes

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons, chop the bell pepper and red onion into one-inch pieces, and leave the cherry tomatoes whole.

• 3

  Place the chicken breast and all the prepared vegetables onto the sheet pan in a single layer.

• 4

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

• 5

  Use your hands or tongs to toss everything together until the chicken and vegetables are thoroughly coated in oil and spices.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 7

  Remove from the oven and garnish with freshly chopped parsley before serving warm.