NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Zucchini

0.5 cup Red bell pepper

0.25 cup Red onion

0.5 tsp Dried oregano

0.5 tsp Dried basil

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Chop the zucchini into half-moons, the red bell pepper into bite-sized pieces, and the red onion into wedges.

• 3

  Slice the chicken breast into even 1-inch strips or cubes to ensure they cook at the same rate as the vegetables.

• 4

  In a large mixing bowl, combine the chicken, zucchini, peppers, and onions.

• 5

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

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in oil and spices.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded.

• 8

  Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

• 9

  Remove from the oven and let rest for 2 minutes before serving.