NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup cherry tomatoes

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Dice the chicken breast into 1-inch cubes and place them in a large mixing bowl.

• 3

  Chop the zucchini into half-moons and the red bell pepper into 1-inch pieces, then add them to the bowl with the cherry tomatoes.

• 4

  Mince the garlic and add it to the bowl along with the olive oil, lemon juice, dried oregano, sea salt, and black pepper.

• 5

  Toss everything together until the chicken and vegetables are thoroughly and evenly coated with the herb oil.

• 6

  Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded so the vegetables roast instead of steam.

• 7

  Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 8

  Remove from the oven and let rest for 5 minutes before serving to keep the chicken juicy.