NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

1 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

4 oz baby potatoes

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Wash and dice the zucchini, red bell pepper, red onion, and baby potatoes into uniform, bite-sized pieces.

• 3

  Mince the garlic cloves finely.

• 4

  In a large mixing bowl, toss the chopped vegetables and potatoes with half of the olive oil, half of the oregano, half of the thyme, and a pinch of salt and pepper.

• 5

  Spread the vegetable mixture in a single layer across the prepared baking sheet.

• 6

  Season the chicken breast evenly on both sides with the remaining olive oil, oregano, thyme, salt, pepper, and minced garlic.

• 7

  Nestle the chicken breast onto the baking sheet among the vegetables.

• 8

  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 potatoes are fork-tender.

• 9

  Remove from the oven and immediately drizzle the fresh lemon juice over the chicken and vegetables before serving.