NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup zucchini

1 cup bell pepper

0.5 cup red onion

1 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Cut the chicken breast into uniform 1-inch cubes to ensure even cooking.

• 3

  Slice the zucchini into half-moons, chop the bell pepper into 1-inch pieces, and cut the red onion into thin wedges.

• 4

  Mince the garlic clove finely.

• 5

  In a large mixing bowl, combine the chicken, zucchini, bell peppers, and red onion.

• 6

  Drizzle the extra virgin olive oil over the mixture and add the minced garlic, dried oregano, dried thyme, sea salt, and black pepper.

• 7

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

• 8

  Spread the mixture in a single layer across the prepared baking sheet, ensuring pieces are not overcrowded so they roast rather than steam.

• 9

  Place in the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly caramelized edges.

• 10

  Remove from the oven and let rest for 2 minutes before serving warm.