NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

1 clove garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons, chop the red bell pepper into bite-sized pieces, and thinly wedge the red onion.

• 3

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

• 4

  Place the chicken breast and the chopped vegetables onto the prepared sheet pan.

• 5

  Pour the herb marinade over the chicken and vegetables, tossing thoroughly with your hands or tongs to ensure every piece is well-coated.

• 6

  Spread the ingredients into a single layer, ensuring the chicken is not covered by the vegetables to allow for even browning.

• 7

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

• 8

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