NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

0.5 cup cherry tomatoes

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Chop the zucchini, red bell pepper, and red onion into bite-sized pieces, and mince the garlic clove.

• 3

  Place the chicken breast, zucchini, bell pepper, onion, and cherry tomatoes on the prepared sheet pan.

• 4

  Drizzle with extra virgin olive oil and lemon juice, then sprinkle with the minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Toss the vegetables and coat the chicken thoroughly with the oil and seasonings using your hands or tongs.

• 6

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.