NUTRITION

SERVINGS

INGREDIENTS

8 oz Chicken breast

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Red onion

2 tbsp Extra virgin olive oil

1 tsp Dried oregano

1 tsp Dried basil

0.5 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

1 tbsp Grated parmesan cheese

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and slice the zucchini, bell pepper, and red onion into similar uniform sizes.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, dried oregano, dried basil, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken and chopped vegetables onto the prepared sheet pan and pour the herb oil mixture over the top.

• 5

  Toss the ingredients thoroughly with your hands or tongs to ensure every piece is evenly coated in the oil and spices.

• 6

  Spread the mixture into a single layer across the pan, making sure the chicken pieces are not overlapping to ensure even browning.

• 7

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

• 8

  Remove the pan from the oven, drizzle with fresh lemon juice, and sprinkle with grated parmesan cheese before serving immediately.