NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.5 cup baby potatoes

0.5 cup carrots

1 cup zucchini

1 tbsp lemon juice

2 cloves garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and slice the carrots into half-moons, then toss them on the pan with half the olive oil, sea salt, and black pepper.

• 3

  Roast the potatoes and carrots for 12 minutes to give them a head start on cooking.

• 4

  While the vegetables roast, rub the chicken breast with the remaining olive oil, minced garlic, and dried oregano.

• 5

  Move the roasted vegetables to the sides of the pan and place the chicken breast and chopped zucchini in the center.

• 6

  Return the pan to the oven and roast for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 7

  Remove from the oven, drizzle the entire pan with fresh lemon juice, and garnish with chopped parsley before serving.