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 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

PREPARATION

• 1

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

• 2

  Dice the zucchini and red bell pepper into bite-sized pieces, then mince the fresh garlic clove.

• 3

  In a large mixing bowl, toss the chicken breast, zucchini, bell peppers, and cherry tomatoes with olive oil, minced garlic, and dried oregano.

• 4

  Season the mixture evenly with sea salt and black pepper until every piece is well-coated.

• 5

  Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring they are not overcrowded to allow for even browning.

• 6

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

• 7

  Remove from the oven and drizzle with fresh lemon juice to brighten the flavors before serving.