NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

0.5 cup red bell pepper

0.5 cup red onion

1 tbsp fresh lemon juice

1 tsp lemon zest

1 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 sheet pan with parchment paper for easy cleanup.

• 2

  Slice the chicken breast into even 1-inch wide strips and chop the zucchini, bell pepper, and red onion into bite-sized pieces.

• 3

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

• 4

  Add the chicken and chopped vegetables to the bowl, tossing thoroughly until every piece is well-coated in the herb marinade.

• 5

  Spread the mixture in a single, even layer across the prepared baking sheet, ensuring the pieces aren't crowded so they roast properly.

• 6

  Bake for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 7

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