NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

1 tsp dried oregano

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Slice the zucchini into rounds, chop the red bell pepper into bite-sized pieces, and cut the red onion into thin wedges.

• 3

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

• 4

  Drizzle the extra virgin olive oil and the juice from the half lemon over the chicken and vegetables.

• 5

  Mince the garlic and sprinkle it evenly over the sheet pan along with the dried oregano, dried thyme, sea salt, and black pepper.

• 6

  Toss the vegetables and rub the chicken thoroughly to ensure everything is well-coated in the herb and oil mixture.

• 7

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

• 8

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