NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Zucchini

1 cup Cauliflower

0.5 cup Cherry tomatoes

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 Fresh parsley

PREPARATION

• 1

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

• 2

  Dice the chicken breast into 1-inch cubes and chop the zucchini into half-moons and the cauliflower into small florets.

• 3

  In a large mixing bowl, combine the chicken, zucchini, cauliflower, and whole cherry tomatoes.

• 4

  Drizzle the extra virgin olive oil over the mixture and sprinkle with dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Toss everything together until the chicken and vegetables are thoroughly and evenly coated in the oil and spices.

• 6

  Spread the mixture out in a single layer on the prepared baking sheet, ensuring there is enough space for the vegetables to roast rather than steam.

• 7

  Roast in the oven for 22 to 25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 8

  Remove from the oven and garnish with finely chopped fresh parsley before serving warm.