NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Dice the chicken breast into 1-inch cubes and chop the zucchini, red bell pepper, and red onion into uniform bite-sized pieces.

• 3

  In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, sea salt, black pepper, and fresh lemon juice.

• 4

  Add the chicken cubes and chopped vegetables to the bowl, tossing thoroughly to ensure every piece is well-coated with the herb marinade.

• 5

  Spread the mixture in a single, even layer across the prepared baking sheet, making sure not to overcrowd the pan so the ingredients roast rather than steam.

• 6

  Roast in the center of the oven for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender with slightly charred edges.