NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

0.25 cup canned chickpeas

1 tbsp extra virgin olive oil

1 clove garlic

1 tsp dried oregano

0.5 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

  Pat the chicken breast dry with paper towels and cut into uniform 1-inch bite-sized pieces.

• 3

  Slice the zucchini into half-moons, dice the red bell pepper into 1-inch squares, and cut the red onion into thin wedges.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, sea salt, black pepper, and lemon juice.

• 5

  Add the chicken pieces, zucchini, bell peppers, red onion, and rinsed chickpeas to the bowl, tossing thoroughly until every piece is coated in the herb oil.

• 6

  Spread the mixture in a single, even layer on the prepared baking sheet, ensuring the chicken pieces are not crowded to allow for proper browning.

• 7

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