NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium zucchini

1 medium red bell pepper

0.5 medium red onion

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Chop the zucchini, red bell pepper, and red onion into 1-inch chunks, and halve the baby potatoes so they cook evenly.

• 3

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

• 4

  Place the chicken, potatoes, and vegetables onto the prepared sheet pan and drizzle with the extra virgin olive oil.

• 5

  Sprinkle the dried oregano, garlic powder, sea salt, and black pepper over the mixture, tossing everything thoroughly to coat.

• 6

  Spread the ingredients out into a single layer, ensuring they aren't overcrowded so they roast rather than steam.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are fork-tender.

• 8

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