NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Zucchini

1 cup Yellow squash

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Slice the zucchini and yellow squash into half-moons, and halve the cherry tomatoes.

• 3

  Cut the chicken breast into bite-sized cubes to ensure even cooking and quick roasting.

• 4

  In a large bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Add the chicken and vegetables to the bowl, tossing thoroughly to coat every piece in the herb oil.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring no overcrowding.

• 7

  Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 8

  Garnish with fresh chopped parsley before serving warm.