NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup baby potatoes

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup cherry tomatoes

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp balsamic vinegar

PREPARATION

• 1

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

• 2

  Halve the baby potatoes, slice the zucchini into rounds, and chop the red bell pepper into bite-sized pieces.

• 3

  Mince the garlic clove finely.

• 4

  In a large mixing bowl, combine the chicken breast, potatoes, zucchini, bell peppers, and cherry tomatoes.

• 5

  Drizzle with olive oil and sprinkle with minced garlic, dried oregano, sea salt, and black pepper.

• 6

  Toss everything thoroughly to ensure the chicken and vegetables are evenly coated in oil and spices.

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken is not covered by vegetables.

• 8

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

• 9

  Remove from the oven and drizzle the balsamic vinegar over the roasted chicken and vegetables before serving.