NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 medium zucchini

0.5 medium red bell pepper

0.25 medium red onion

0.5 oz feta cheese

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and place them in a medium mixing bowl.

• 3

  Slice the zucchini into half-moons, chop the red bell pepper into 1-inch squares, and thinly slice the red onion.

• 4

  In a small jar or bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Pour the lemon-herb marinade over the chicken and vegetables, tossing thoroughly to ensure every piece is well-coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces aren't overcrowded so they roast rather than steam.

• 7

  Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 8

  Remove from the oven and sprinkle with the crumbled feta cheese before serving warm.