NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken breast

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

1 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 tsp garlic powder

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 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 to ensure even roasting.

• 3

  Prepare the vegetables by slicing the zucchini into half-moons, chopping the red bell pepper into 1-inch squares, and cutting the red onion into thin wedges.

• 4

  In a large mixing bowl, combine the chicken pieces and chopped vegetables.

• 5

  Drizzle with extra virgin olive oil and sprinkle with dried oregano, garlic powder, sea salt, and black pepper.

• 6

  Toss the mixture thoroughly until every piece of chicken and vegetable is evenly coated with the oil and spices.

• 7

  Spread the mixture out in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 8

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 9

  Remove from the oven and garnish with freshly chopped parsley before serving warm.