NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup red potatoes

0.5 cup zucchini

0.5 cup red bell pepper

0.5 cup red onion

2 tsp extra virgin olive oil

1 tsp dried oregano

1 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 baking sheet with parchment paper for easy cleanup.

• 2

  In a small bowl, whisk together 1 teaspoon of the olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Coat the chicken breast thoroughly with the herb marinade and let it rest for 10 minutes to allow the flavors to penetrate.

• 4

  Toss the cubed red potatoes with 0.5 teaspoon of olive oil and spread them in a single layer on the prepared baking sheet.

• 5

  Roast the potatoes for 15 minutes before adding the marinated chicken, sliced zucchini, chopped bell peppers, and red onion wedges to the sheet.

• 6

  Drizzle the remaining 0.5 teaspoon of olive oil over the added vegetables and roast everything together for another 18 to 20 minutes.

• 7

  Confirm the chicken has reached an internal temperature of 165°F and the vegetables are tender, then garnish with fresh parsley and serve.