NUTRITION

SERVINGS

INGREDIENTS

24 oz chicken breast

3 tbsp olive oil

1 tsp dried oregano

1 tsp dried thyme

0.5 tsp garlic powder

1 tsp sea salt

0.5 tsp black pepper

2 medium zucchini

2 medium red bell pepper

1 medium red onion

12 oz baby potatoes

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line two large rimmed baking sheets with parchment paper.

• 2

  Slice the zucchini into half-moons, chop the bell peppers and red onion into one-inch pieces, and halve the baby potatoes.

• 3

  Place the chicken breasts on one prepared baking sheet and the vegetable-potato mixture on the second sheet.

• 4

  Drizzle the olive oil evenly over both the chicken and the vegetables.

• 5

  Sprinkle the dried oregano, dried thyme, garlic powder, sea salt, and black pepper across both trays.

• 6

  Toss the vegetables and rub the chicken thoroughly to ensure everything is evenly coated in the oil and spice mixture.

• 7

  Roast for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly charred.

• 8

  Remove from the oven and drizzle the fresh lemon juice over the chicken and vegetables before serving.