NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

0.5 cup red onion

0.5 cup red bell pepper

0.5 cup cherry tomatoes

1 tbsp fresh lemon juice

1 tsp dried oregano

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch cubes and chop the zucchini, red onion, and bell pepper into similar bite-sized pieces.

• 3

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

• 4

  Add the chicken, zucchini, onion, bell pepper, and whole cherry tomatoes to the bowl, tossing thoroughly to ensure every piece is coated in the herb marinade.

• 5

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they roast rather than steam.

• 6

  Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred, caramelized edges.

• 7

  Remove from the oven and let the pan rest for 3 minutes before serving to keep the chicken juicy.