NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Zucchini

0.5 cup Cherry tomatoes

0.5 cup Red bell pepper

2 tbsp Basil pesto

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces, slice the zucchini into half-moons, and chop the red bell pepper into 1-inch squares.

• 3

  Place the chicken, zucchini, cherry tomatoes, and bell peppers onto the prepared baking sheet.

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with sea salt and black pepper.

• 5

  Toss everything thoroughly with your hands or tongs until evenly coated, then spread into a single layer.

• 6

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 7

  Remove from the oven and immediately add the basil pesto to the pan, tossing everything together until the pesto melts into a silky sauce that coats every piece.