NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons, cut the red bell pepper into bite-sized strips, and slice the red onion into thick wedges.

• 3

  Mince the garlic clove finely.

• 4

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

• 5

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

• 6

  Drizzle the herb marinade over the chicken and vegetables, tossing everything thoroughly with your hands or tongs to ensure an even coating.

• 7

  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 with slightly caramelized edges.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain and serving alongside the roasted vegetables.