NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Bell peppers

1 cup Zucchini

0.5 cup Red onion

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

2 cloves Garlic

0.5 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 sheet pan with parchment paper for easy cleanup.

• 2

  Dice the chicken breast into 1-inch cubes and chop the bell peppers, zucchini, and red onion into similar bite-sized pieces.

• 3

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

• 4

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

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, then toss thoroughly with your hands or tongs to ensure every piece is well-coated.

• 6

  Spread the mixture out into a single, even layer across the pan to ensure the ingredients roast rather than steam.

• 7

  Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

• 8

  Remove from the oven and let rest for 2 minutes before serving to allow the juices to redistribute.