NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

2 cloves garlic

1 tsp dried oregano

0.25 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 for easy cleanup.

• 2

  Slice the zucchini into half-moons, chop the red bell pepper into 1-inch pieces, and thinly slice the red onion.

• 3

  Mince the garlic cloves finely.

• 4

  Place the chicken breast and all the chopped vegetables onto the prepared baking sheet.

• 5

  Drizzle the extra virgin olive oil and lemon juice over the chicken and vegetables.

• 6

  Evenly sprinkle the minced garlic, dried oregano, sea salt, and black pepper over the ingredients.

• 7

  Toss everything thoroughly with your hands or tongs to ensure an even coating of oil and spices, then spread into a single layer.

• 8

  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 with slightly caramelized edges.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing into strips.

• 10

  Serve the sliced chicken alongside the roasted vegetables, drizzling any remaining pan juices over the top.