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

0.5 cup cherry tomatoes

1 clove garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 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 baking sheet with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into even 1-inch strips to ensure they cook at the same rate as the vegetables.

• 3

  Chop the zucchini into half-moons, slice the bell pepper into strips, and cut the red onion into small wedges.

• 4

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

• 5

  Add the chicken strips, zucchini, bell pepper, and red onion to the bowl, tossing thoroughly until everything is well-coated in the herb oil.

• 6

  Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet, leaving space for the cherry tomatoes later.

• 7

  Roast in the oven for 15 minutes.

• 8

  Carefully remove the pan, add the cherry tomatoes, and give everything a quick toss.

• 9

  Return to the oven for another 10 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 10

  Finish with a fresh squeeze of lemon juice over the entire pan before serving warm.