NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium Yukon Gold potato

1 cup zucchini

0.5 cup cherry tomatoes

0.75 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Wash and dice the Yukon Gold potato into 1/2-inch cubes and slice the zucchini into half-moons.

• 3

  Place the potatoes, zucchini, and cherry tomatoes on the baking sheet and toss with 0.5 tbsp of olive oil, dried oregano, and half of the salt and pepper.

• 4

  Roast the vegetables in the oven for 15 minutes.

• 5

  While the vegetables are roasting, season the chicken breast with the remaining salt and pepper.

• 6

  Heat the remaining 0.25 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 3 minutes on each side until a golden crust forms.

• 7

  Add the minced garlic to the skillet for 30 seconds, then pour in the balsamic vinegar, allowing it to bubble and reduce slightly.

• 8

  Transfer the chicken and the balsamic pan drippings to the baking sheet with the vegetables.

• 9

  Return the sheet to the oven for another 10 minutes, or until the chicken reaches an internal temperature of 165°F.

• 10

  Garnish with chopped fresh parsley and serve immediately.