NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Red onion

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Dice the zucchini, red bell pepper, and red onion into uniform 1-inch pieces to ensure even roasting.

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil, and sprinkle with half of the salt, pepper, and oregano.

• 4

  Roast the vegetables for 20 minutes until they are tender and slightly charred at the edges.

• 5

  While the vegetables roast, cut the chicken breast into bite-sized cubes and mince the garlic.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat.

• 7

  Add the chicken to the skillet and cook for 5-7 minutes until golden brown and cooked through.

• 8

  Stir in the minced garlic and remaining spices during the last minute of cooking until fragrant.

• 9

  Toss the roasted vegetables into the skillet with the chicken, drizzle with fresh lemon juice, and serve immediately.