NUTRITION

SERVINGS

INGREDIENTS

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 tsp dried rosemary

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Chop the zucchini into half-moons, slice the red bell pepper into thin strips, and cut the red onion into small wedges.

• 3

  Mince the garlic clove and slice the chicken breast into even, bite-sized strips for quick roasting.

• 4

  In a large mixing bowl, combine the chicken, zucchini, peppers, and onion.

• 5

  Drizzle with olive oil and sprinkle with oregano, rosemary, minced garlic, sea salt, and black pepper.

• 6

  Toss everything together until the chicken and vegetables are evenly coated in the oil and herbs.

• 7

  Spread the mixture in a single layer on the prepared baking sheet to ensure even browning.

• 8

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

• 9

  Remove from the oven and immediately squeeze the fresh lemon juice over the hot pan before serving.