NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Russet potato

0.5 cup Zucchini

0.5 cup Yellow squash

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Dice the potato into small half-inch cubes to ensure they cook through at the same rate as the vegetables.

• 3

  In a large bowl, toss the potato cubes with half of the olive oil, sea salt, and black pepper.

• 4

  Spread the potatoes on the baking sheet and roast for 15 minutes until they begin to soften.

• 5

  While potatoes roast, slice the zucchini and yellow squash into half-moons and mince the garlic.

• 6

  Season the chicken breast with the dried oregano, minced garlic, and the remaining salt and pepper.

• 7

  Remove the tray from the oven, add the chicken, zucchini, and squash, then drizzle with the remaining olive oil and lemon juice.

• 8

  Return the tray to the oven and roast for an additional 18 to 20 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.