NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup zucchini

1 cup red bell pepper

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch cubes and slice the zucchini into half-moons and the bell pepper into bite-sized pieces.

• 3

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

• 4

  Place the chicken and vegetables in a large mixing bowl and pour the lemon-herb marinade over them, tossing well to ensure every piece is coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.

• 6

  Roast for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.