NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

1 clove garlic

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp dried rosemary

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

  Slice the zucchini into half-moons, chop the red bell pepper into bite-sized pieces, and thinly wedge the red onion.

• 3

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

• 4

  Place the chicken breast and the prepared vegetables onto the baking sheet in a single layer.

• 5

  Drizzle the herb-oil mixture over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  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.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy and flavorful.