NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Zucchini

1 cup Bell peppers

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons and chop the bell peppers into bite-sized pieces.

• 3

  Cut the chicken breast into uniform 1-inch cubes to ensure even cooking.

• 4

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

• 5

  Add the chicken cubes and chopped vegetables to the bowl, tossing thoroughly until everything is well-coated in the herb marinade.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded.

• 7

  Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.

• 8

  Remove from the oven and let cool slightly before portioning into meal prep containers.