NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup asparagus

1 tsp garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.5 tsp lemon zest

PREPARATION

• 1

  Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup and even roasting.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and place them in a large mixing bowl to ensure even seasoning.

• 3

  Slice the zucchini into half-moons, chop the red bell pepper into 1-inch pieces, and trim the woody ends off the asparagus before cutting them into 2-inch lengths.

• 4

  Add the vegetables to the bowl with the chicken, then drizzle with the extra virgin olive oil.

• 5

  Sprinkle the minced garlic, dried oregano, dried thyme, sea salt, and black pepper over the mixture and toss thoroughly to coat every piece.

• 6

  Spread the chicken and vegetables in a single layer on the prepared sheet pan, making sure not to overcrowd the pan so the vegetables can caramelize rather than steam.

• 7

  Roast for 15 to 18 minutes, or until the chicken is golden and reaches an internal temperature of 165°F.

• 8

  Remove from the oven and immediately finish the dish by drizzling with fresh lemon juice and a sprinkle of lemon zest for a bright, aromatic finish.