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

0.5 oz feta cheese

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed 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 wedge the red onion.

• 3

  Place the chicken breast on one side of the prepared baking sheet and arrange the chopped vegetables in a single layer on the remaining space.

• 4

  Drizzle the extra virgin olive oil and fresh lemon juice over both the chicken and the vegetable medley.

• 5

  Evenly sprinkle the dried oregano, garlic powder, sea salt, and black pepper over all the ingredients on the pan.

• 6

  Toss the vegetables with your hands or tongs to ensure they are well-coated, and turn the chicken to season both sides.

• 7

  Roast for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the vegetables are lightly caramelized.

• 8

  Remove from the oven, let the chicken rest for 5 minutes before slicing, and garnish the vegetables with crumbled feta cheese.