NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup bell peppers

1 cup zucchini

0.5 cup red onion

1 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Chop the bell peppers and zucchini into bite-sized pieces, and slice the red onion into thin wedges.

• 4

  Place the chicken and all the chopped vegetables onto the prepared baking sheet.

• 5

  Drizzle the extra virgin olive oil over the mixture, then sprinkle evenly with garlic powder, dried oregano, sea salt, and black pepper.

• 6

  Use your hands or a spatula to toss everything together until the chicken and vegetables are thoroughly and evenly coated in the oil and spices.

• 7

  Spread the mixture out into a single layer, ensuring nothing is overcrowded so the vegetables roast rather than steam.

• 8

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

• 9

  Remove from the oven and let it cool slightly before transferring to airtight glass containers for your 3-day meal prep.