NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cup zucchini

1.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

2 clove garlic

0.5 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons and dice the chicken breast into uniform 1-inch pieces to ensure even cooking.

• 3

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

• 4

  Place the chicken and zucchini on the prepared sheet pan and pour the lemon-herb marinade over them, tossing thoroughly to coat every piece.

• 5

  Spread the mixture into a single layer, ensuring the chicken and zucchini are not overcrowded so they roast rather than steam.

• 6

  Roast in the center of the oven for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the zucchini is tender-crisp.

• 7

  Remove from the oven and immediately sprinkle the fresh lemon zest over the hot chicken and vegetables before serving.