NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup red potato

1 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

0.5 cup cherry tomatoes

1 tsp dried oregano

0.5 tsp garlic powder

1 tbsp lemon juice

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

  Dice the red potato into small 1/2-inch cubes and chop the zucchini, bell pepper, and red onion into uniform bite-sized pieces.

• 3

  Place the chicken breast on one side of the baking sheet and arrange the potatoes, zucchini, peppers, and onions on the other side.

• 4

  In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Drizzle the herb dressing over the chicken and vegetables, tossing the vegetables with tongs to ensure they are well-coated.

• 6

  Roast in the center of the oven for 15 minutes, then remove briefly to add the cherry tomatoes to the vegetable side.

• 7

  Return to the oven and roast for an additional 10-12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

  Let the chicken rest for 5 minutes before slicing it against the grain, then garnish the entire dish with fresh chopped parsley.