NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

4 oz Baby potatoes

0.5 cup Zucchini

0.5 cup Red bell pepper

1 tbsp Extra virgin olive oil

0.5 tsp Dried oregano

0.5 tsp Dried basil

0.25 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 and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

  Place the chicken breast, potatoes, and vegetables onto the prepared sheet pan and drizzle with the extra virgin olive oil.

• 4

  Sprinkle the dried oregano, dried basil, garlic powder, sea salt, and black pepper over everything, tossing well to ensure an even coating.

• 5

  Spread the ingredients into a single layer, ensuring the chicken is not covered by vegetables so it browns properly.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 8

  Garnish the entire dish with fresh chopped parsley and serve immediately while hot.