NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless skinless chicken thighs

0.5 tbsp Extra virgin olive oil

1 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Pat the chicken thighs dry with paper towels and place them on one side of the prepared baking sheet.

• 3

  Slice the zucchini into rounds, chop the red bell pepper into bite-sized pieces, and cut the red onion into thick wedges.

• 4

  Place the vegetables on the other side of the baking sheet and drizzle everything with the extra virgin olive oil.

• 5

  Sprinkle the dried oregano, garlic powder, sea salt, and black pepper evenly over both the chicken and the vegetables.

• 6

  Toss the vegetables and rub the chicken to ensure everything is well-coated with the oil and seasonings.

• 7

  Spread the ingredients into a single layer, ensuring the chicken and vegetables are not overcrowded.

• 8

  Roast in the center of the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 9

  Remove from the oven and drizzle the fresh lemon juice over the chicken and vegetables to brighten the flavors before serving.