NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Red onion

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

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 and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Dice the zucchini, red bell pepper, and red onion into uniform 1-inch pieces, and slice the cherry tomatoes in half.

• 3

  Cut the chicken breast into even 1-inch strips or bite-sized cubes to ensure they roast at the same rate as the vegetables.

• 4

  Place the chicken and all the prepared vegetables onto the baking sheet, then drizzle with the extra virgin olive oil and lemon juice.

• 5

  Evenly sprinkle the dried oregano, garlic powder, sea salt, and black pepper over the ingredients and toss thoroughly with your hands to coat every piece.

• 6

  Spread the mixture into a single layer, ensuring nothing is overcrowded, and roast for 20 to 22 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.