NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium gold potato

1 cup zucchini

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp garlic powder

0.5 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 baking sheet with parchment paper for easy cleanup.

• 2

  Wash the gold potato and cut it into small 1/2-inch cubes to ensure they cook at the same rate as the chicken.

• 3

  Slice the zucchini into half-moons and leave the cherry tomatoes whole.

• 4

  Cut the chicken breast into bite-sized pieces or leave whole if preferred, though pieces will roast more evenly with the vegetables.

• 5

  In a large bowl, toss the chicken, potatoes, zucchini, and tomatoes with the olive oil, dried oregano, garlic powder, sea salt, and black pepper until well coated.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded so the vegetables roast rather than steam.

• 7

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

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving.