NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

0.5 cup red bell pepper

0.5 cup cherry tomatoes

2 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Chop the zucchini into half-moons, slice the bell pepper into bite-sized strips, and mince the garlic.

• 3

  Cut the chicken breast into 1-inch cubes to ensure even cooking and maximum surface area for seasoning.

• 4

  In a large bowl, toss the chicken, zucchini, bell peppers, and cherry tomatoes with olive oil, minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded so the vegetables roast rather than steam.

• 6

  Roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 7

  Remove from the oven, drizzle with fresh lemon juice, and garnish with chopped parsley before serving.