NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup mini sweet peppers

0.5 cup red onion

1 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the chicken breast into even 1-inch strips to ensure they cook quickly and remain juicy.

• 3

  Remove the stems and seeds from the mini sweet peppers and slice them into rings; peel and slice the red onion into wedges.

• 4

  Place the chicken, peppers, and onions on the prepared sheet pan.

• 5

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

• 6

  Toss everything thoroughly with your hands or tongs until the chicken and vegetables are evenly coated in oil and spices.

• 7

  Spread the mixture out into a single layer, ensuring the chicken pieces are not overlapping.

• 8

  Roast in the oven for 18-22 minutes, or until the chicken is cooked through and the peppers are slightly charred at the edges.

• 9

  Remove from the oven and garnish with freshly chopped parsley before serving.