NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 oz Feta cheese

0.5 medium Yukon gold potato

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 cup Cherry tomatoes

1 tsp Extra virgin olive oil

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potato into small half-inch cubes and chop the bell pepper, zucchini, and chicken breast into bite-sized pieces.

• 3

  In a large bowl, toss the chicken, potatoes, peppers, and zucchini with the olive oil, dried oregano, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the mixture onto the prepared baking sheet in a single layer, leaving a small space in the center.

• 5

  Place the feta cheese block or chunks in the center of the sheet pan.

• 6

  Roast in the oven for 15 minutes, then add the halved cherry tomatoes to the tray.

• 7

  Continue roasting for another 10 minutes or until the chicken is cooked through and the potatoes are golden and tender.

• 8

  Remove from the oven, garnish with freshly chopped parsley, and serve immediately.